1. Proof the yeast
   In a large bowl, combine warm water, sugar, and yeast. Let stand 5–10 minutes until foamy.
2. Mix wet ingredients
   Add milk, oil, melted butter, eggs, and salt to the yeast mixture. Stir until combined.
3. Add flour
   Add flour gradually, mixing until a soft, slightly sticky dough forms.
4. First rise
   Cover and let rise in a warm place until doubled in size (about 60 minutes).
5. Shape buns
   Punch down dough and divide into equal portions. Shape into oval sub buns or round buns. Place on parchment-lined baking sheets.
6. Second rise
   Cover loosely and let rise again until doubled, about 30–45 minutes.
7. Score
   Using a sharp knife or razor blade, cut 2–3 shallow slits across the top of each bun.
8. Bake
   Bake at 340°F (170°C) for 20–25 minutes, until lightly golden and soft (do not over-brown).
9. Cool
   Remove from oven and cool on racks. Cover with a clean towel while cooling to keep buns soft.

Notes

• For hamburger buns, brush tops lightly with water or egg wash and sprinkle with sesame seeds before baking.
• For extra-soft crusts, brush warm buns with melted butter after baking.
• These buns freeze very well once completely cooled.