• In the bowl of a stand mixer, combine 3 cups of flour with the yeast.
• In a separate bowl, combine the milk, butter, sugar, and salt. Heat to 120° F.
• Add the warm liquids to the flour/yeast mixture and beat for 2 minutes.
• Add the eggs and mix to combine. Add enough additional flour to make a soft dough.
• Turn the dough out onto a floured surface and knead for 3-5 minutes.
• Place the dough in a greased bowl, cover with a wet tea towel, and let rise in a warm place for one hour or until doubled in size.

For Hamburger Buns:

• Turn the dough out onto a floured surface and divide it into 24 pieces.
• Shape each one into a ball and flatten. *These become huge, so make the balls of dough very flat.*
• Place on greased baking sheets. *If you make them touch, they will rise up, instead of out.*
• Cover the baking sheets or place in the oven with a bowl of hot water below.
• Let rise 30-60 minutes or until doubled in size.
• Remove the rising buns from the oven and preheat oven to 350°.
• Bake the buns for 13-15 minutes or until lightly browned.
• Remove from pans and cool on a wire rack.

For Hotdog or Brat Buns:

• Turn the dough out onto a floured surface and divide it into 32 pieces.
• Shape each one into a long, skinny tube. *Make them longer and and skinnier than you want the finished bun to be so it will rise to the correct size.
• Place on greased baking sheets with one side touching another bun and the other side no touching anything (this creates a soft side).
• Cover the baking sheets or place in the oven with a bowl of hot water below.
• Let rise 30-60 minutes or until doubled in size.
• move the rising buns from the oven and preheat oven to 350°.
• Bake the buns for 13-15 minutes or until lightly browned.
• Remove from pans and cool on a wire rack.