Ingredients

1 2/3 cup whole milk (at room temperature)
1 large egg (at room temperature)
1.5 tablespoons sugar (half of original 3T)
4 cups all-purpose flour
1 tablespoon active dry yeast or instant yeast
1 1/2 teaspoons salt

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: 

1 2/3 c milk,

1 egg, 

1.5 T sugar, 

4 c all-purpose flour,

1T yeast

1.5t salt. 

Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. 

Cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (about 1-2 hours). 

After the dough has doubled in size, put it back into the mixer and knead on low speed for another 5 minutes to get rid of air bubbles. Then transfer the dough to a lightly floured surface, and cut it into 10 equal pieces (about 100-110g each). 

Form into balls, Place it on an un-greased sheet pan.

Cover the dough balls with a dry kitchen towel for the second proofing.

Proof on the counter for 30-60 minutes, until the buns have increased in size by 1.5x.

Bake at 350 for 15 minutes until golden brown.

Take a dough ball, and knead it with the heel of your hand about a dozen times to get rid of more air bubbles. Then shape it into a ball, ensuring the top is as smooth as you can manage. Place it on an un-greased sheet pan. Repeat with the remaining dough balls, spacing them about 2 inches (5cm) apart. (When they bake, it is okay if they end up slightly touching, as you can easily pull them apart.)
Next, cover the dough balls with a dry kitchen towel for the second proofing. Proof on the counter for 30-60 minutes, until the buns have increased in size by 1.5x.
When the buns are almost done proofing, position a rack in the center of the oven, and preheat it to 350° F/175°C. Bake for 15 minutes, or until golden brown (if making smaller buns, reduce baking time as needed by a few minutes). Remove from the oven and cool before cutting into them.