I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)
04When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
05Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
06Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
07Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
08Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
09After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
10Place in an oiled bowl.
11Cover and let rise about 1 hour or until doubled in size.
12Punch down dough.
13Divide dough into 12 pieces, and shape into round balls.
14Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
15If desired, brush the dough balls with melted butter, this is only optioanl.
16Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
17Set oven to 375 degrees.
18Bake for 22-25 minutes, or until dark golden brown on top.