Activate the Yeast (if using active dry):

Mix yeast with warm water and a pinch of sugar. Let sit for 5–10 minutes until foamy.

Combine Wet Ingredients:

Beat eggs, oil, and sugar in a large bowl. Add yeast mixture and whisk until blended.

Add Dry Ingredients:

Gradually stir in flour and salt. Once it becomes too thick to mix, switch to kneading.

Knead the Dough:

On a floured surface, knead for 8–10 minutes until dough is soft, elastic, and slightly tacky.

Don’t skip kneading—this is what builds the gluten needed for the buns to rise properly.

First Rise:

Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 2 hours, or until doubled in size.