In a small bowl, combine warm milk and 1 tablespoon sugar. Stir until sugar is dissolved.

Sprinkle the instant yeast over the milk mixture. Gently stir with a whisk.

Cover with a tea towel and let sit for 10 minutes, or until foamy. If it doesn’t foam, the milk might have been too hot or too cold; start over.

In the bowl of a stand mixer, combine flour, ¼ cup sugar, salt, and 3 eggs.

Check the yeast mixture. If foamy, add it to the bowl.

Using the dough hook attachment, mix on low speed for 1-2 minutes to combine.

Increase speed to medium-high and mix for 4-5 minutes until dough starts to come together.

Cut butter into small pieces and gradually add to the dough. Continue mixing on medium-high speed for 5-7 minutes until the dough is smooth and no longer sticky.

Grease a large bowl with olive oil, spreading it around the bottom.

Transfer the dough to the greased bowl, turning it to coat with oil.

Cover with a tea towel and let it proof for 1 hour, or until doubled in size.

Punch down the dough to release air.

Divide the dough into 12-16 pieces, depending on your desired bun size.

Shape each piece into a ball and place in a greased 9"x13" baking dish or on a parchment-lined baking tray.

Cover with a tea towel and proof for another 1 hour.

Preheat your oven to 175°C (350°F).

Brush the buns gently with an egg wash made by whisking 1 egg with 1 teaspoon water.

Bake for 20-22 minutes, or until the tops are golden brown.

Allow the buns to cool slightly before serving. Enjoy them warm with a pat of salted butter or use them for your favorite sandwiches!