Put everything in a stand mixer bowl and mix with bread hook for 7 minutes
Smooth the dough and put a lid on the bowl. Let rise for 90 minutes

Divide the dough in 12 equal parts, fold smooth and place on a floured baking sheet

Karate-chop (to the bottom) each bun to crease the middle and then fold them with the crease

Flip them upside down and let them rest, covered, for 15 minutes then flip them upright again and let them proof for another 60 minutes covered.

In the last 5 minutes, preheat the oven to 400°F

Gently coat the exterior of each bun with milk – don’t put too much!

Cook the buns for 20 minutes (until they turn golden brown)