Mill The Flour.

Warm water & butter in microwave for about 60 seconds.

Pour warmed butter/water mixture into a stand mixing bowl. Add sugar, egg, and salt, then mix until combined.

Then add the flour and mix until incorporated, and no dry flour is left. This will appear to be a sticky dough at this stage.

Cover the bowl, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the liquids.

After the dough rests, add in the yeast, and mix in.

Knead dough until it passes the window pane test. (See my video about the window pane test with any issues.)

Spray dough with oil & cover for about 1 hour, until dough has doubled.

On an oiled surface divide dough into 12 equal pieces.

*Hamburger Bun Style- Roll each dough ball into a sphere shape, making sure to gently pull some surface tension onto the top of the dough ball. Then flatten with your hand to make it into a disk shape. Place on a parchment paper lined baking sheet, and repeat this with the rest of the hamburger/sandwich buns.

*Hot Dog Buns Style- Flatten each piece and roll it up longwise, then pinch the ends. Roll each dough stick until about 5 to 6 inches long. Place, seam side down on a parchment paper lined baking sheet, and repeat this with the rest of the hot dog buns.

Cover and let rise for 30-40 minutes, until they look smooth and puffy.

Preheat the oven to 350*F towards the end of this second rise.

Bake Buns for 20-25 minutes until the internal temperature of the buns reach 190*F.