This step will ensure that the yeast is active:
Combine 1/3 cup of warm milk, yeast, 1 tbsp sugar and stir until dissolved. Let sit at room temperature for about 5 minutes. The mixture should rise and double or triple in size. If it does not, discard the yeast and the mixture, get a new pack of yeast and try again.  

Combine puffed up yeast mixture and the rest of the ingredients in the bowl of a mixer and knead until it no longer sticks to the walls of the bowl, about 15 minutes. Allow rising in a warm, draft-free place until doubled in size covered with a clean kitchen towel.

Put all ingredients into the bread maker starting with liquid and finishing with the dry ingredients. Turn to the dough cycle, it should be kneaded and allowed to rise during the cycle.

Once the dough has doubled in size, divide into 18-24 pieces, depending on how big you would like the buns to be. 

Shape each piece into a ball, tucking the ends underneath until the top surface is round. Then, press the tops to make them flatter. Place them on a parchment lined baking sheet about 2-3 inches apart.

Cover the dough patties with a clean kitchen or a paper towel and allow to double in size, about 30-40 minutes.

Whisk the egg with a fork and brush each risen bun with the egg wash. Sprinkle with sesame seeds if desired.

Optional:   Using a sharp serrated knife, slash on top of the bun about ⅓ inches deep.  Make another incision perpendicular to the first one, making a cross.