Add one cup of flour, one cup lukewarm water and 2 ¼ tsp. of dry yeast to a large bowl and mix until well combined.

Cover with a clean kitchen towel and allow to sit at room temperature for 15-20 min.

After the resting time add the egg, the remaining flour, Kosher salt, and the buttermilk to the bowl.

Knead the dough on a medium-low speed setting for about 10-15 min. until the dough is smooth and elastic. The dough will be a bit sticky, don´t add too much flour.

Cover with a kitchen towel and allow to proof for about 60 - 90 min.

Knead the dough briefly and divide into 19 equal pieces.

Shape each dough piece into a bun.

The arrange the buns on a with parchment lined baking sheet in the shape you like and make sure to don´t place them too close together so they will have some room to proof.

Cover with a clean kitchen towel and allow to proof in a warm spot for about 20-30 min.
Mix the egg yolks with the milk.

After the proofing time brush all rolls with the egg wash and sprinkle with your favorite seeds.

Bake for 15-20 min. in a to 325F preheated oven.