Comments: Having had quite a few disappointments with dry yeasts and other powdered yeasts, I use only fresh baker's yeast in cubes of 42 g (1 cube of 42 g is normally required for 1 kg of flour).
I warm up the milk to 30 - 35C (85 - 95F). Here, for 500 g of flour I use 1/2 of the block of yeast. It is also possible to use 2 eggs and to reduce the milk to 200 g.
Note: in North America buns are preferred soft and crustless. To do this, 2 techniques, do not put water or steam in the oven during cooking, and the ultimate trick, keep them for 12 to 24 hours in a closed plastic bag.
For 8 (large) buns
500 g of flour
250 g of milk
50 g butter
1 egg (beaten)
Fresh yeast 21 g
10 g salt
5 g sugar
Sesame seeds for decoration (opt)
Dissolve the yeast in half of the milk (~35C - ~85F) with the sugar, let stand 5 to 10 minutes, until activation.
Mix the flour, yeast, egg and salt in the mixer bowl.
Warm the milk with the butter to melt it and pour over the flour.
Knead in the mixer for at least 10 minutes at low speed.
If the dough is too sticky, sprinkle a little flour and continue to knead.
Place the dough in a salad bowl and let it rise 1h30 under a damp cloth (essential).
Make 8 balls, place them on a cooking tray on parchment paper, slightly flatten them, brush them with milk and sprinkle with sesame seeds (opt).
Leave to rise for 1 hour in a calm place (in the oven at ~35C - ~95F) covered.
Bake 20 minutes at 180C (360F).