Make the paste: Whisk on medium heat the 60g of milk, 27g water and 20g bread flour to make a paste.

Wet Ingredients: Add 120g of whole milk between 95-100 degrees and 9g of yeast to a separate container and let sit for 8 minutes.

Dry Ingredients: In a mixing bowl add 320g bread flour, 35g sugar and 7g of fine sea salt. Whisk together.

On low speed slowly add wet ingredients to the dry ingredients, let incorporate then add the paste mixture.

Add in 1 egg + 1 egg yolk at room temp, then add the 42g of unsalted butter in sections not all at once.

Let mixer knead for about 5-8 minutes then place in a greased bowl, cover and let rise for 1.5-2 hours until doubled in size.

Section dough into 6 pieces about 95-105g each. Make perfect circular dough balls and place on a parchment lined baking sheet. Dough should not be touching each other. Cover and let rise 1-2 hours

Make egg wash: 1 egg + splash whole milk, brush on buns and bake at 375 deg for 16-18 minutes until golden brown. Brush with butter.