In a small pan warm the milk until it's lukewarm. Pour the milk into a large bowl.
Add the sugar and yeast to the milk and gently stir with a spoon until the sugar has dissolved. Cover the bowl with a tea towel and let the mixture sit until the yeast is foamy - this should only take 5-10 minutes.
Using a dough hook (or a spoon if not using an electric mixer) beat in the butter on a low speed until it has broken into little pieces.
Still on a low speed, add the eggs one at a time. Then gradually add the flour.
Once all ingredients are added, beat on a medium speed until you have a soft dough - about 6 minutes. (If you are not using a mixer you can knead the dough by hand for this step).
Transfer the dough to a lightly floured surface and knead it by hand for 1 minute. Form the dough into a ball and transfer into a lightly greased bowl and cover loosely with a piece of lightly greased cling film. Leave to rise in a warm place until it has doubled in size (around 1 to 2 hours).
Lightly grease a baking tray with butter and line with grease-proof paper - a 9x13 inch tray is perfect.
Once your dough has doubled in size, turn it out onto a lightly floured surface and using a rolling pin, roll it into a rectangle around 13x18 inches in size. It's important to make sure your dough is of even thickness all over to ensure you have nice neat buns.