Ina big bowl mix the milk, sugar, honey and yeast and keep mixing until it is fully intergrated. Let it sit for 10 minutes.
Then mix in the eggs and mix with a fork or wooden spoon until fully incorporated.
Add in little by little the flour and satl and mix until a sticky doigh forms, but don´t worry, it will form later on. Place dough on the clean kitchen surface, knead by punching the dough and folding it onto itself for 10 minutes until it takes more form.
Add in a third of the butter to the dough and knead for 5 minutes. Repeat this process twice until all the butter is incorporated and the dough is soft and elastic. It is important not to add more flour since the kneading is what will make the dough (this whole process can also be made using a standing mixer with a dough hook on).
Once ready, form a ball with the dough and place it in a bowl greased with some oil so it doesn´t stick. Cover it with plastic kitchen wrap and put it in the fridge for at least 2 hours, but you can also leave it there for up to 24 hours.
While the dough is in the fridge, cut 10 pieces of the width of the roll of aluminium foil for about 12 inches (30 cm) long and fold them lengthwise to be about 0.40 inches (1 cm) tall, as shown in the pictures above. Once these pieces are ready, form circles with them of about 4 inches (10 cm) in diameter using a stapler (this circles will serve as molds).
Once the dough has rested, divide it into 20 same size portions (we use kitchen siccors to do this) and form balls with each piece.
Line two rectangular baking sheets of about 15.80 x 11 inches (40cm x 28cm) with parchment paper and place the aluminium foil circles in top. Place each ball in each circle, brush some oil on each and punch each a little using a glass plate so they are shaped like buns. Cover them in plastic kitchen wrap and let them rise for 2 hours until they double in size.
Preheat the oven to 375ºF (180ºC). Once the buns have doubled in sieze, brush them with a mixture of the beaten egg and milk and srpinkle some black sesame seeds on top or any other topping you like if you so desire to.
Birng the 3 cups of water to a boil and pour it into an oven safe pan. Place this pan with the boiling water on the bottom rack of the oven and put the baking sheets with the buns on the top rack of the oven (the water will create a humid enviroment inside the oven and this will make the buns turn out better). Bake for 10 to 15 minutes or until they turn golden brown.
Let them cool for at least 10 minutes an they are ready.
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