Kneading the dough in the kitchenaid; put all ingredients, except the butter in a bowl. Stir together with a wooden spoon. Using the doughhook, knead the dough for about 8 minutes and then add slowly add the butter and keep kneading until the dough feels pliable and is stretchy. It should feel as sticky as a post-it note. It is usually around 10-15 minutes.
If you're kneading by hand; put all ingredients into a large bowl. Stir with a wooden spoon until the flour gets moist. Turn out onto a worksurface and knead by hand for about 15-20 minutes til you have a pliable dough. Don't ad extra flour if it's not really necessary; the dough will get less sticky during the kneading.
1st rise; Grease a large bowl with some oil and put the dough in. Turn once so all sides are covered with oil. Cover the bowl and leave the dough to stand at roomtemperature for about 1 hour so it doubles in volume.
Shaping: Turn the dough out onto a lightly oiled workbench. Divide with a doughcutter into 16 equal parts and make them into little balls. Leave those covered for about 10 minutes and round them again firmly.
For separate buns: put the balls of dough onto a baking tray a few centimeters apart. If they do not fit onto one tray take your other tray and divide them over the trays. Bake them one after the other.
Breadcrown: Divide 8 balls of dough into a baking tin and put the other 8 in the other one.
Coat the dough balls with a little bit of eggwash and sprinkle with seeds if you want to.
Second rise; leave them covered at roomtemperature for about 60 minutes until almost doubled in size. The dough has risen enough once you press a finger in and it slowly moved back.
During the second raise preheat the oven to 200 C.
Bake the buns for 15-20 minutes brown. Remove from the baking tins or from the baking trays and leave to cool on a cooling rack. You can freeze these really well. You can use the same dough to also make little knots in your bread. See notes