Grab your stovetop pot and add in your milk and butter. Let it heat on the stove on low heat until it reaches 100℉-110℉. Then transfer the contents to one of your small mixing bowls.

Add in the granulated sugar and active yeast. Stir gently, and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active. Set your yeast bowl aside.

While your yeast is activating in the small bowl, grab your large mixing bowl and add in your all-purpose flour, egg, and salt. When your yeast is ready, transfer the yeast mixture into the large mixing bowl and mix all ingredients. Mix everything together until a dough forms. You can use a wooden spoon or your hands for this step. If the dough is too sticky, feel free to add a little bit more flour.

Once you have a nice dough mixture, make a big dough ball and keep it in your large bowl. Cover the bowl with a damp towel rag and let sit for 1 hour in a warm place. This will let the dough rise; it should be double in size when you come back to it.

After the first rise, divide the dough into 4 little balls, about the size that can fit in your hand. You want to take each dough ball and roll each one into itself, so you're kneading the dough while making a nice sphere.

After you've kneaded your 4 balls, grab your baking sheet cover with parchment paper. Place each ball on the parchment paper, in a square formation (2x2), not too close together. You want to try to avoid the edges touching.

Cover the dough balls with your damp towel rag and let them rise again for 30 minutes.

After 30 minutes, preheat your oven to 375℉.

Grab your other small mixing bowl and prepare your egg wash. Add in your egg and water and mix together with a spoon until you get a consistent light yellow liquid.

Take a spoonful of the egg wash and brush over each dough ball. Use the back of the spoon to spread the liquid evenly around the surface if needed.

Then put the buns in the oven and let bake for about 15 minutes until the tops are a nice golden brown.