Warm the milk: Microwave or warm gently on the stove until pleasantly warm, stirring in sugar and yeast. Let sit for 5 minutes until foamy if using active yeast.

Mix the dough: In a large bowl, combine 3 cups of flour and salt. Add the warm milk mixture, melted butter, and the egg. Stir with a wooden spoon until a shaggy dough forms.

Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, adding the remaining flour until the dough is smooth and slightly tacky.

First rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Shape the buns: Gently deflate the dough, divide into 8–10 even pieces, and shape into tight rounds.

Second rise: Place shaped buns on a baking sheet lined with parchment, cover, and let rise for 30–40 minutes.

Egg wash and bake: Preheat the oven to 375 F (190 C). Brush buns with a beaten egg mixed with water, sprinkle with seeds if desired. Bake for 12–15 minutes.

Cool and butter: Remove from oven and brush with melted butter. Let cool on a rack for at least 10 minutes before slicing.