Add all ingredients to the bowl of your stand mixer.
Using the dough hook attachment, mix on medium-low speed for 6-8 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise on the stovetop. I use my vintage gas stove, which provides the perfect gentle warmth for dough to rise. Let it rise for about 1 hour, or until doubled in size.
Gently punch down the dough and divide it into 8 equal portions (about 110g each if you're using a scale).
Shape each portion into a smooth ball by pulling the edges under and pinching them together at the bottom.
Place the shaped buns on a parchment-lined baking sheet, leaving about 3 inches between each one. I push them down into disc shapes. Cover loosely and let rise again for 30-45 minutes.
Preheat your oven to 375°F during the final rise.
Brush the buns gently with some melted butter, and sprinkle with sesame seeds if desired, use a egg wash if seeding
Bake for 15-17 minutes, or until golden brown. The buns should sound hollow when tapped on the bottom. Wipe with melted butter once more
Cool completely on a wire rack before slicing.
