Soft fluffy buttery sandwich buns

Pour warm water into the mixer bowl, sprinkle the yeast over and leave a few minutes.

Warm the milk until barely warm and melt the butter in it.

Add the flour, dry milk, a little sugar and the salt to the mixer and stir; add the honey, two eggs and the warm milk and butter.

Mix on low four minutes until a soft shaggy dough forms, scrape the bowl, then three minutes on medium until smooth and uniform.

Round in a lightly greased bowl with damp hands, cover and rise 45 minutes to an hour until nearly doubled.

Turn onto a floured surface and fold the dough over onto itself a few times, rotating; return to rise 30 to 40 minutes more.

Divide into 12 pieces of about 95 grams and round each with the heel of the hand into a taut ball; set on a parchment-lined baking sheet (together, or spaced on two).

Cover with a towel or greased plastic wrap and proof until puffy.

Brush with egg wash.

Bake at 350 about 22 to 25 minutes until deeply golden; do not overbake.