In a big glass or measuring glass, warm the milk. It should be warm enough so you can dip your finger comfortably. Add the sugar and the yeast. Give a quick mix and leave it aside covered for 5 minutes.

Depending on how much yeast you used, you will see a lot of rise or less. But it should be frothy.

Attach the dough hook to the stand mixer.

Add the flour, salt and the yeast milk. Start kneading at speed 2 for 6 minutes.

Then drop the butter cubes little by little to the dough while it’s still running and continue kneading. It will look very sticky but do not add any flour. Knead for 5 to 6 more minutes.

In our kitchen counter or a big chopping board, dust little flour and drop the dough. Fold the edges of the dough and flip to form a round ball. (Watch the video)

Grease a big bowl with little oil and place the dough. Rub little oil on top on the dough and cover the bowl with clear wrap or a fabric cloth. Now if you used 1 tablespoon yeast the dough will rise in 2 hrs. If you used 1 teaspoon yeast, then give it overnight in the fridge to rise.

Once the dough has risen, punch it lightly and then divide the dough into 6 equal portions.  I weight each about 105 g.

Shape the buns neatly by tugging the edges, flipping and then rolling the dough slowly towards you. (Watch the video)

Place the buns on a cookie sheet about 1 and ½ inch apart layered with parchment paper. Cover with a kitchen towel and let it rise for 1 hr.

Pre heat the oven to 375 F

Brush melted butter on the burger buns and sprinkle sesame seeds if using. Place in the middle rack and bake for 17 minutes.

Brush little more melted butter on top of the warm burger buns and let it cool completely on a wire rack. Do not slice while it’s still hot.