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1
Prepare a 13 x 9-inch baking dish (preferably metal).
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2
In a cup proof yeast with 1 tsp sugar in 1/2 cup warm water for 10 minutes, or until foamy.
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3
In the stainless steel mixing bowl add in melted butter, eggs, skim milk powder, salt, 1/3 cup sugar and about 3-1/2 cups flour.
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4
Add in the proofed yeast with remaining 1 cup warm water.
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5
With a heavy-duty stand mixer fitted with the kneader blade (this can also be done by hand) start mixing on low speed adding more flour as needed to create a soft semi-sticky smooth dough (do not add in too much flour as buns will be tough).
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6
Knead for about 8 minutes.
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7
Place the dough on a slightly floured counter or board, and let rest for about 5 minutes.
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8
Gather dough and shape into a ball.
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9
Lightly grease the dough all over with oil.
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10
Place in a greased bowl to rise.
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11
Cover with a clean dish towel, and rise for about 1-1/2 hours, or until doubled (it might take longer than 1-1/2 hours).
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12
Punch down dough and shape into about 16-20 evenly-sized oval balls.
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13
Place the dough balls in baking pan (making 4 rows with 4 balls across, any leftover dough balls can be frozen).
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14
Cover and rise again for about 45-50 minutes, or until doubled (it might take about 1 hour for the second rise, depending on the temperature of your kitchen).
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15
At this point I mix/whisk 1 egg white with 1 teaspoon water, and lightly brush over tops of dough balls, then sprinkle sesame seeds over, but this is only optional.
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16
Bake at 375 for 15-17 minutes or until golden brown.
