Homemade Hamburger Buns . . . WOW!

So does anyone remember from the movie "Father of the Bride" where Steve Martin sort of goes a little nuts at the supermarket and gets arrested after he freaks out about hot dog buns? Well I feel the same way about hamburger buns. I'm annoyed that they only come in packages of 8. And they don't keep well, even in the freezer. And I don't like the "cheap" kind of hamburger buns. So I feel like you spend a fortune to buy the good kind of buns for your burger, then you waste half the package. And even then, the buns are nothing to shout about.
So, Saveur Magazine's September issue title: "The Burger Bible". We love a good burger, so of course I've read it cover-to-cover. The best find: a recipe for fantastic homemade hamburger buns that I tried for the first time this week. The only question now is how I will ever buy store buns again. Given that I may not always have the time to make these when we want a burger, maybe I'll see if the homemade ones will freeze! Hope you enjoy them as much as I did:

HOMEMADE SESAME SEED BUNS (Makes 12)
1 1/4 oz package active dry yeast (about 2 1/2 tsp)
1 1/3 c milk, heated to 115 degrees
1 1/2 tsp plus 2 T sugar
t c flour
1 1/4 tsp kosher salt
1 egg, lightly beaten
4 T unsalted butter, cut into 1/2" cubes, softened
3 tsp sesame seeds

In the bowl of a stand mixer, stir together yeast, milk, and 1 1/2 tsp sugar, let foam. Stir in remaining sugar, flour, salt and egg with paddle attachment. Mix on low speed until dough forms. Replace paddle with dough hook, add butter. Knead on medium-high until dough pulls away from sides of bowl, about 8 min. Transfer dough to bowl sprayed with nostick spray, cover with plastic wrap. Let rest until doubled, 1-2 hours. Heat oven to 400. Divide dough into 12 portions, shape each into a tight ball. Place balls on baking sheet sprayed with nonstick spray. Lightly spray or brush balls with oil, cover loosely with plastic and let rise 1 to 1 1/2 hours. Uncover dough and, using a spray bottle filled with water, moisten dough; sprinkle each ball with 1/4 tsp sesame seeds. Bake, rotating tray once in oven, until golden brown, 18-20 minutes. Let cool.