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Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball.
Cover and ferment at room temperature for 30min.
Aggressively degas the dough and perform a strength building fold.
Cover the dough again and allow to ferment at room temp for another 30min.
Divide into 12 equal pieces (about 100g each) and shape each piece.
Place the shaped buns onto a baking sheet lined with oiled parchment.
Proof for 60-90min until well proofed.
Brush top and sides of buns with egg wash.
Load into preheated 400F/205C oven, spritz with water, and bake for 15-18min until golden brown.
Brush tops with melted butter.