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Mix warm milk, sugar, and yeast. Rest 5–7 minutes until foamy.
Add butter and salt.
Gradually add flour and form soft dough.
Knead 8–10 minutes until smooth and elastic.
Cover and proof 60–90 minutes until doubled.
Dough is ready to shape into desired products.
For Classic Burger Buns: Divide into 80–90 g portions, shape round, proof, apply egg wash and sesame seeds, bake at 375°F (190°C) for 15–18 minutes.
For Potato Burger Buns: Replace ¼ cup milk with ¼ cup mashed boiled potato, proof, bake at 375°F (190°C) for 16–18 minutes.
For Brioche Buns: Add 1 egg to dough, proof, bake at 350°F (175°C) for 18–20 minutes.
For Hot Dog Buns: Shape dough into logs, proof well, bake at 375°F (190°C) for 15–18 minutes.
For Slider Buns: Divide into 30–40 g portions, arrange close together, bake at 375°F (190°C) for 14–16 minutes.