1. Proof the yeast in 1 cup warm water with 1 teaspoon sugar. Leave it for about 10 mins.
2. In a heavy duty stand mixer, fitted with a kneader hook, add in the flour, 3 tablespoons sugar, melted Crisco, warm milk and salt.
3. Add in the proofed yeast.  Mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky).
4. Knead dough for 7-8 minutes.
5. Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
6. Knead the dough gently for 30 seconds with hands.
7. Place dough in a large well-greased/oiled bowl.
8. Cover, let rise til double in size. (I followed the tip in the original recipe and used the oven instead. I set the oven to a little less than 200 degrees for about 2 or 3 mins then turned it off and put the dough, still in the mixer bowl covered with a kitchen towel)
9. Punch down dough.
10. Shape into large balls, and place on a tray lined with parchment paper or large greased cookie sheet (for a good sized bun, you can divide the dough into 12 pieces).
11. Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes).
12. Set oven to 375 degrees.
13. In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
14. Carefully brush the tops and sides of the buns with the egg/water mixture.
15. Sprinkle with sesame seeds. Bake for approx.22 minutes, or until golden brown.

The original recipe can be found here: Kittencal's Hamburger/Burger Buns

For the meat patty, I used:

ground buffalo meat
medium onion, chopped
ketchup
worchestershire sauce
pepper
dried oregano
dried sage
hot pepper sauce (Death Sauce or whatever is your fancy)
salt
some garlic, minced
dry mustard

I can't really remember the measurements for the ingredients as it depends on your taste.