Add all ingredients for the dough except for the butter. Use the dough hook to stir the mixture a bit so the flour won't fly around when you start the mixer. Knead on the lowest speed for 2-3 minutes and then increase to speed 2 and knead for 3 minutes and then speed 4 for another 3 minutes or until it forms a dough that clears the side of the bowl, but not smooth yet
Add the softened butter and knead on speed 2 for about 2-3 minutes and then increase speed to 4 and knead for 5 minutes or until the dough is soft, smooth, elastic, and slightly sticky to the touch
It is important that the dough is soft, meaning, enough hydration. This will ensure you get a soft fluffy bread texture for more than 24 hours. If the dough feels firm, don't be afraid to add a bit more milk, one teaspoon at a time and knead until you get a soft smooth dough.
First proofing:
Place the dough in a lightly oiled bowl, cover and let rise in a warm place for about 45 minutes to 1 hour, or until double in volume. if it's colder, it may take longer to proof the dough
Prepare the crispy base:
Combine sugar and sesame seeds in one bowl. Pour some honey in a separate bowl. Melt the butter and set aside
Shaping:
I use 9 x 9 inch square pan. Lightly oil the bottom of the pan. Line with parchment paper. Grease the parchment paper with melted butter. The butter also help to crisp up the bottom
Knock out all the gas by giving the dough some kneading.
Divide the dough into 8 portions. Round it up into a dough ball. Cover and let them rest for 5 minutes to relax the gluten. Keep them covered
Work with one dough at a time. Roll it out into an ovalish/rectangle shape Fold the two sides in and then roll it up. Cut in the middle into two pieces. Dip the cut-side in honey and then into the sugar sesame bowl. Repeat with the rest of the dough. So you will have a total of 16 small buns
Arrange the shaped buns in the prepared pan. Give them some space in between so they won't get squeezed into a distorted shape as they proof
Final proof:
Let the dough proof at a warm place until they puff up and fill up the pan, about 1 hour or so, depending on the tempearture. Preheat the oven to 375 F (190 C) for conventional oven, 350F (180 C) for convection oven.
Brush the top of the dough with some egg wash and sprinkle with some sesame seeds
Baking:
Combine honey and water and set aside
Bake in the preheated oven for 12 minutes and then remove from the oven and brush the honey water mixture on top and bake for another 5 minutes until nicely golden brown
Cool down:
Remove the pan from the oven and put on cooling rack. Very carefully lift the parchment paper up to remove from the pan. Place a cooling rack on top and gently but quickly, flip the buns over, so the crispy bottom is up. This helps to crisp up the bottom as it is cooling down. It may not be crisp when it's hot but it will crisp up when it cools down completely
To serve:
Serve the bread on the same day if possible. The crispy bottom will soften but you can easily reheat them in a toaster oven for about 5 minutes until they crisp up again