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1
In a small saucepan over medium heat, warm the milk until its just warm to the touch.
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2
Place the milk, yeast, sugar, and flour in the bowl of an electric mixer fitted with the dough hook and mix on low speed until the ingredients are combined, about 2 minutes.
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3
Measure out 1/3 cup of the eggs and discard the rest.
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4
Add the eggs and salt to the bowl and mix on high speed until the dough is smooth and shiny, 4 to 5 minutes.
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5
Turn the mixer down to medium speed, add the butter in small pieces, turn the mixer up to high speed, and mix for 1 minute, until the butter is incorporated.
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6
Turn the dough out onto a lightly floured work surface and knead it a few times to gather it into a ball.
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7
Clean the mixing bowl and lightly coat it with vegetable oil.
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8
Return the dough to the oiled bowl, cover tightly with plastic wrap, and set aside in a warm place until the dough has doubled in size, 1 to 1 1/2 hours.
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9
Turn the dough out onto a lightly floured work surface and cut into 12 equal-size pieces with a dough cutter.
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10
Tuck under edges of each piece, cover the pieces with a clean cloth, and let rest for 15 minutes.
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11
Working with one piece at a time and keeping the rest covered with the cloth, shape the dough into a ball by cupping your hand lightly around it and rounding it against the work surface to form a smooth bun.
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12
Begin slowly and increase the speed as the ball becomes tighter and smoother.
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13
Use as little flour as possible to prevent sticking.
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14
If there is not enough friction between the work surface and the dough, spritz the work surface lightly with water from a spray bottle.
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15
As each bun is shaped, check to be sure it is smooth and taut and the surface of the dough is not torn.
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16
Place the buns at least 2 inches apart, smooth side up, on parchment paperlined baking sheets.
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17
Press down gently on each bun to flatten it into a disk.
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18
Place each baking sheet in a large plastic garbage bag and blow air into the bag, creating a dome of air that will allow room for the dough to rise.
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19
Set aside in a warm place to rise until spongy to the touch, 45 to 60 minutes.
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20
Preheat the oven to 500 degrees F. Just before baking, place a few cups of ice in a baking dish and place the dish in the oven.
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21
Close the door to create steam.
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22
Reduce the oven temperature to 450 degrees F and bake the buns until theyre a deep golden brown, 15 to 20 minutes.
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23
Let sit for 5 minutes before splitting and toasting.
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24
Once completely cooled, these buns freeze nicely.
