In a small bowl, combine yeast, water, 1 teaspoon of sugar, and stir until mixture is dissolved. Set aside.
In a large bowl, combine three of the eggs, salt, and remaining sugar. Add yeast mixture, butter, and milk. Mix with an electric mixer or by hand until blended.
Add flour, a cup at a time, and mix with a dough hook of an electric mixer or by hand. Knead dough until it is smooth (about 10 minutes).
Cover bowl with a towel and set aside to rise for 2 hours. The dough should double in size.
Preheat oven to 375 degrees.
Shape dough into small buns. Optional: When shaping dough into small buns, insert two squares of chocolate into the bun, then pinch the bun dough closed until it seals.
Beat remaining egg and brush tops of buns with egg wash. Sprinkle with sesame seeds.
Bake for 15 minutes until tops of buns are golden brown.
For leftover buns, warm in a toaster oven, oven, or microwave before serving for delicious, warm sweet bread.
The author says that there isn't a need to do a second rising after forming the buns. I did, however, allow the buns to rest about 30 minutes before baking because the dough seemed a little dense after forming the bun. This could have been due to the ambient temperature of my kitchen (it was very cold) while if I had made these in the summer, the second rise could have been skipped. Basically the formed buns should be slightly puffy before baking.
https://cinnamonsugarandalittlebitofmurder.com