In a large bowl, mix 550 ml lukewarm water with ½ tablespoon honey.

Add 30 g dry yeast and stir well. Let it sit until frothy; this indicates the yeast is active.

In a separate large bowl, combine 2.2 kg high-protein flour with 50 g sea salt and a bit of baker's enzyme if available.

Add the frothy yeast mixture to the dry ingredients.

Add 550 ml full-fat milk, 4 whole eggs, and 250 ml extra virgin olive oil.

Knead the mixture using a stand mixer for 10-15 minutes until the dough is tight and elastic. Avoid kneading beyond 20 minutes to prevent overheating.

Shape the dough into a ball. Lightly oil a bowl and place the dough inside, coating the surface with a bit of oil to prevent drying.

Cover with a kitchen towel and let it rise until doubled in size (about 30–40 minutes, depending on room temperature).

Punch down the dough to release air.

Divide into smaller portions (approximately 60-70 g each) for slider buns.

Shape each portion into a taut round ball, using surface tension to form smooth tops.

Arrange the buns closely on a baking tray lined with parchment paper so they touch slightly as they rise.

Cover with a towel and let rise again until doubled in size (30-40 minutes).

Preheat the oven to 180°C.

Beat an egg with a bit of water to create an egg wash.

Brush the top of each bun with the egg wash for shine and sprinkle with black sesame seeds if desired.

Bake in the preheated oven for about 25 minutes until golden brown.

Remove from the oven and let cool slightly before serving.