In a small bowl beat the egg white until small peaks appear, set aside.

In the bowl of the stand up mixer add the water and sprinkle on the yeast, let sit for 5 minutes then stir to combine.

Add the sugar, salt and melted butter start to mix with the flat beater on speed 2, then add 3/4 cup (97.5 grams) of flour and beat until combined, beat in the egg white until combined. Add the remaining flour and beat just to combine. Let rest 5 minutes.

Change to the dough hook attachment and knead for approximately 5 minutes or until soft and smooth and pulls away from the sides of the bowl.

Place the dough in a lightly greased bowl, rolling the dough lightly in the oil, cover the bowl with plastic wrap and let rise 1-2 hours or doubled in bulk.

Punch the dough down and let rest covered with a tea towel for 10 minutes.

Divide the dough into 6-7 equal portions, shape into desired bun shape and place on a parchment paper lined cookie sheet about 2 inches apart.

Cover with a clean tea towel and let rise in a warm draft free area for 30-45 minutes.

Bake for approximately 20 minutes or until golden and baked through.