This is the bun recipe I used for the buns for buffalo chicken sliders. The only thing I did different was make 12 instead of 8 buns. You could even make 14-16 because mine were still on the larger side for a slider bun.
3 tbsp warm milk
1 c warm water
2 tsp instant yeast
21/2 tbsp sugar
11/2 tsp salt
1 large egg
3 c bread flour
1/3 c all-purpose flour
21/2 tbsp unsalted butter, softened
1 large egg beaten with 1 tbsp water, for egg wash
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg.Mix to combine. Add the flours, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low for about 6-8 minutes. The dough will be somewhat tacky. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise until double, 1-2 hours.
Line baking sheet with parchment paper. Divide the dough into 8 equal pieces. Shape each into a ball and place on baking sheet, 2-3 inches apart. Cover with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed and nearly doubled.
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400 degrees F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake for about 15 minutes rotating halfway through, until the tops are golden brown. Transfer to a rack to cool.