• If using active dry yeast, In the bowl of a stand mixer, add the milk, yeast and sugar and let stand for 5 minutes to activate the yeast. Once activated, add the melted butter and 1 egg.
• If using instant yeast, in the bowl of a stand mixer, add the warmed milk, instant yeast, sugar, melted butter and one o the eggs. Gently stir all of the ingredients together.

Make the dough:

• Using the dough hook attachment, add the salt then flour, beginning with about 3 ¼ cups. You are looking for a sticky dough that will stretch without breaking. You can add the rest of the flour, if the dough seems to be sticking to the bottom of the bowl. Add in one tablespoon increments.
• Knead the dough with your stand mixer for about 5-7 minutes until the dough is smooth and elastic, and clears the sides and bottom of the mixing bowl.

  Turn out the dough on a lightly floured bench (or lightly oiled Quartz or Granit work surface). Divide your dough into 8-10 buns (I usually make eight 3" buns).
• Shape the dough portions into round dough balls. My technique is to flatten the dough, pulling four corners of the dough to the center (like a purse), then roll seam side down until nice and round.

  Place each piece of dough on a parchment paper lined baking sheet, leaving about 3 inches spacing between each bun and also the baking sheet edges.

  Cover lightly with oiled plastic wrap or a clean kitchen towel and allow to rise for 10 minutes.

  Yes, that's right! These buns only require one rise, no need for a second rise
• Preheat the oven to 425 degrees while the dough balls are rising.

  Whisk the second egg with the cold water and gather any additional toppings (sesame seeds, poppy seeds) if desired.
• Brush the tops of the risen dough balls with the egg wash and add toppings (if using).

  Bake at 425 degrees for 10-12 minutes, or until the tops of the buns are nicely golden in color and the bottoms are also lightly browned.
• Remove from the oven, remove from the parchment paper and transfer to a wire cooling rack.