Mix warm milk, sugar, and yeast. Let it sit 5 minutes until foamy. If it doesn’t foam, your yeast might be shy—try again with fresh yeast.

Stir in melted butter and half the flour. Beat until smooth, then add salt and the rest of the flour gradually.

Knead by hand or mixer until the dough is soft, elastic, and only slightly sticky. This usually takes 5–7 minutes by hand or 3–5 with a mixer. Don’t be afraid to add a little flour if it’s too sticky, but not too much—we want tenderness, not bricks.

Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes. If your kitchen is chilly, give it more time. Patience is part of the bread ritual.

Punch down the dough, divide into 12 equal pieces, and roll into smooth balls. Space them on a parchment-lined sheet or in a greased muffin tin for uniform buns.

Let the rolls rise again for 30–40 minutes. They should puff up nicely but not touch the top of the oven. While they rest, preheat to 375°F (190°C).

Brush with beaten egg for a shiny finish, if you’re feeling fancy. Bake 15–18 minutes until golden brown. Remove and let cool slightly before serving.