In a small bowl, dissolve the yeast and half of the sugar in the warm water. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Add the yeast mixture and the eggs to the dry ingredients. Mix with a spatula to combine. Then mix on low speed using a stand mixer/hand mixer fitted with the dough hook attachment until combined. You can also use your hands.

Cover the bowl with a cloth and let it rest for 10-15 minutes so that the gluten can develop.

Start kneading the dough with the help of a stand/hand mixer or hands. Continue kneading the dough for about 5-7 minutes until it becomes smooth and elastic. If using your hands it can get messy, do not add more flour. Use scrape for ease.

Add the softened butter, a few tablespoons at a time, to the dough while continuing to knead. Ensure each portion of butter is fully incorporated before adding the next. This process should take about 10 minutes.

Cover the bowl with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once the dough has risen, transfer the dough to a well-dusted surface. Punch down the air. Divide the dough into 8 equal pieces (for larger buns) or 12 pieces (for smaller buns). Shape each piece into a tight ball and place them on a parchment-lined baking sheet.

Cover the shaped buns with a clean kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size.

Preheat your oven to 350°F/180°C.

Gently brush the risen buns with the milk/egg wash. If desired, sprinkle sesame seeds on top.

Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown.

Allow the buns to cool completely on the baking pan itself before serving.