For 10 buns:

• 600g flour
• 25g sugar
• 133g water
• 266 milk (Whole)
• 12g salt
• 1/2 pack of yeast (~4g)

In a large bowl mix the flour, sugar and yeast. Add the milk and eater. Start kneading. Add the salt when the dough is becoming homogeneous. Rise overnight until the dough double in volume. Cut the dough into pieces of 100g. Gently roll each piece into a ball. Place the 10 balls on a baking sheet with parchment. The parchment is essential to prevent the dough to stick directly to the baking sheet. Let the buns rise until their volume double (in the oven is a good place to avoid too much air movement). Take them out of the oven. Turn on the oven and set the temperature to 500F. While the temperature of the oven rise, paint the buns with egg and put seeds (sesame seeds, flax seeds, poppy seeds). Bake 500F for 9 minutes with steam and 400F for 10 minutes.

This is how they look like right after they are cooked.