Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round, gently cupping and rolling dough between your palms to form a smooth ball. (Keep remaining dough covered to prevent it from drying out.)
Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan.
Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. Brush buns with egg wash. Top with sesame seeds and sea salt.