In a bowl, mix all ingredients at the same time (except butter, one egg and filling) with hands or in a blender (5 minutes at low speed, and 4 minutes at 2nd speed) until until you obtain a smooth and homogeneous ball of dough.
Add the butter towards the end of the kneading (step 2).
Let the dough rest at room temperature, in a dry place, for 1h45.
Cut the dough into 18 dough pieces (about 100 g each).
Shape dough pieces, and place them on a baking sheet covered with parchment paper.
For gilding, in another bowl, beat the last egg and brush the dough pieces. Sprinkle with your favorite toppings (poppy seeds, sesame seeds).
Reserve the dough, and let it ferment in the air for about 60 minutes.
Preheat the oven to 350°F (180°C).
Cook the dough for 12 to 15 minutes.
Take out of the oven, and wait until the buns are at room temperature before slicing them in half.
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