Pour yeast in 1/4 cup warm water with a pinch of sugar. Stir well. Allow yeast to proof until bubbly and active, about 5-10 minutes.

In the bowl of a stand mixer add the proofed yeast, warm milk, oil, eggs, sugar, salt and 1 1/2 cups of the flour.

With the paddle attachment, on low speed mix ingredients for five minutes. The batter should be smooth.

Change to the dough hook and add 1 cup of flour. Mix on low speed until flour is incorporated. Add only enough remaining flour, a little at a time, until a medium soft dough forms. The dough should be tacky, but not sticky.

Continue to knead the dough in the mixer or by hand on a lightly floured counter-top until smooth and elastic. There will be very small bubbles just under the surface of the dough when it has been kneaded enough.

Gather dough into a ball. Place in a greased bowl, turn dough over once so that the surface is lightly coated with oil. Cover bowl with a slightly damp kitchen towel and let rest for 30 minutes.

Punch dough down and work out the large yeasty bubbles. Divide into 8 equal sized pieces. The use of a kitchen scale will help to make the pieces equal in weight, if you care about that sort of thing ;).

Form each piece of dough into a smooth ball. (See tutorial below for forming the dough into balls.) Flatten the balls out just a little bit by pressing the top lightly with your hand.

Using a parchment lined or well greased baking sheet, place 8 buns staggered on the baking sheet. They need to be staggered so that there will be enough room between them for rising. Cover with a damp kitchen towel and allow to rise in a warm place for 30 minute.

Bake at 375 degrees F for 15-20 minutes until golden brown.

Allow to cool before serving, otherwise the buns will be too soft to handle. Cut in half for serving.

These buns store very well at room temperature for two days if properly protected. I put mine in plastic bags.