In the bowl of a stand mixer combine yeast, milk and sugar. Allow to bloom and sit for about 10 minutes until bubbly.
Add flour, butter and salt. Mix with paddle attachment to combine. Switch to hook and mix on medium to develop gluten. Mix until smooth dough forms.
Finish kneading on the table (no flour) if necessary.
Place in oiled bowl, cover with plastic wrap and proof until double in size, 1 -1.5 hours
Divide into 110 - 115 g pieces, or just eye-ball eight pieces.
Shape into a round and place on parchment lined sheetpan.
Cover with plastic wrap sprayed with non-stick spray.
Proof until they feel light and airy when gently squeezed. They will be a bit more than doubled, approximately 30-45 minutes depending on the heat of your kitchen.
Brush the tops with egg wash or melted butter. Sprinkle with sesame seeds (optional)
Bake in preheated 350°F oven until golden brown, approximately 12-15 minutes.
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