Combine 4 cups of all-purpose flour, 2 packets of RapidRise yeast, 2 tablespoons of granulated sugar, and 1 teaspoon of table salt in a large mixing bowl. Whisk until evenly mixed.

Slowly pour in 1 ½ cups of warm water and crack in 1 egg into the dry mixture. Stir until a shaggy dough forms.

Incorporate 4 tablespoons of softened unsalted butter into the shaggy dough. Transfer to a floured surface and knead for 8–10 minutes.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area until it doubles in size, about 1 to 1½ hours.

Gently punch down the dough to release air pockets. Divide into 8 equal pieces and shape each into a smooth ball.

Arrange on a parchment-lined baking pan, cover loosely with plastic wrap, and let rise for 45-60 minutes until puffy.

Preheat the oven to 375°F (190°C). Brush tops with the remaining egg and sprinkle sesame seeds.

Bake for 18-22 minutes or until golden brown. Allow to cool on a wire rack for 10 minutes before enjoying warm.