In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.

Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.

Add 2 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.

Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.

Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

Once your dough has doubled in size, fold it by tipping the dough out onto a lightly floured surface and pounding the air out of it. Roll it back into a ball and place back into your oiled bowl, cover and let rest for another 30-45 minutes. It should rise up again and be airy, but not quite double in size.

Prepare a baking sheet by lining it with parchment paper, set aside.

Tip the dough out onto a lightly floured surface once again and pat flat, cut the dough into 6 equal pieces. Roll each cut of dough into a ball and place them all on your prepared parchment lined baking sheet, spacing them out evenly. Cover your formed buns and allow them to rise for another 30-45 minutes, until they are nearly doubled in size.

While your buns proof, preheat your oven to 375 degrees fahrenheit.

Once your buns are ready, uncover and brush each one with egg wash and sprinkle with sesame seeds, if you are using them. Bake the buns for 15-18 minutes until they are golden brown and temps out to 190 degrees fahrenheit.