Add the sugar and yeast to the milk, stir well and leave for 10 minutes.
Place the salt and flour in a large bowl. Mix well. Add the milk/yeast and the beaten eggs. Mix to a sticky dough.

Turn the dough out and knead for 5 minutes. It will be sticky but do not be tempted to add extra flour!
Spread the dough out and add the butter. Fold the dough together and knead for a further 10 minutes. Again, do not add extra flour.

By now your dough should be smooth and lost almost all its stickiness. Place in a lightly-greased bowl, cover and leave at room temperature for a couple of hours until the dough has about doubled in size.
Turn the dough out and knock back to expel gas. Divide the dough into 12 pieces for breakfast rolls or 8 pieces for burger buns.

Shape each piece of dough into a ball and place on a lightly-greased baking tray. Place the tray in a large plastic bag and leave for 45-60 minutes to allow the rolls to prove.
Bake at 175°C/345°F fan oven, 195°C/380°F normal oven for 12-15 minutes until golden brown.
Leave on a wire rack to cool.

#How_to_Store_and_Freeze:

These buns freeze wonderfully after baking. Let them cool completely, then freeze in an airtight container (such as a zip-top bag with the air squeezed out) for up to 3 months. Stored in an airtight container at room temperature, they will stay fresh for about 3-4 days, but are at their softest the day you bake them.

#Notes:

DO NOT ever be tempted to add extra flour to this recipe. Just need a little bit with patience and the right technique, the dough will lose its stickiness. A 99p plastic scraper is an invaluable tool in managing the early stages of the dough and well worth the investment.

These buns make great alternatives to burger buns. If you wish to add a sesame seed topping to the buns, simply brush them with milk or beaten egg before baking and sprinkle on the sesame seeds.

One final note, I try not to let the dough go much above about 20°C/70°F. If the dough gets too warm, I find the butter starts to separate out.