In a large mixing bowl or measuring cup, combine the warm milk (110°F), yeast, sugar, butter, and eggs.

Using a kitchen scale, measure the flour and salt in the bowl of the stand mixer with the dough hook attachment. Add the yeast mixture and combine at medium-high speed for 2 to 3 minutes until all the flour is well incorporated.

Once all the flour is well incorporated, continue to knead on medium for 18 to 20 minutes.

When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

When the dough has doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.

Using a bench scraper, divide the dough into 12 buns (110 grams each) or 16 buns (80 grams each), depending on how big you want the burgers.

Shape each portion into a tight ball. To do this correctly, roll the dough into a ball, tucking all the seams under tightly. Then, roll the ball on an unfloured surface.

Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or a clean kitchen cloth and let proof for 30 to 45 minutes.

When almost doubled in size, about 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5.

Brush each bun with an egg wash and sprinkle on some sesame seeds.

Bake small buns for 15 to 20 minutes and larger buns for about 20 to 25 minutes or until golden brown.

As soon as you remove the buns from the oven, cover them with a clean kitchen cloth to keep them soft.