First, add the flour, sugar, yeast, and salt to the bowl of your mixer and whisk the ingredients together.

Create a well in the center of the flour and then slowly add the warm milk and soften butter to the dry ingredients and mix.

Once dough forms, knead the dough for 6 to 8 minutes or until the dough is smooth and elastic. You can also knead this dough with your hands on a floured work surface.

Add more flour if the dough is too sticky or add more milk if it seems too dry.

Next, turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes with your hands. This step is optional, but we like to do this to get a better feel of the dough.

Shape the dough in a ball and then place in the inner pot of your Instant Pot.

Proof the dough in the Instant Pot on the medium yogurt setting for 45 minutes. If you don’t have an Instant Pot then cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.

Once the dough has doubled, turn it out on a lightly floured surface and gently knead for 1 minute.

Next, divide the dough into 8 equal portions, make smooth balls, and then arrange on a baking tray. If you prefer, you can use a burger bun mold to get the perfect bun shape. (Homemade Burger bun Mold Instructions given below!)

Cover the buns with a kitchen towel and then keep for the second proof for another 1 hour.  

Preheat the oven to 375°F. As it preheats, brush the rolls that have doubled in size with the honey and milk wash and then sprinkle with sesame seeds.

Finally, bake in the preheated oven for 15 to 18 minutes at 375°F or until it gets a nice brown color.