Bloom the yeast (if using active dry): In a small bowl, combine warm water and sugar (or honey). Sprinkle in the yeast and let it sit 5–10 minutes until foamy. If using instant yeast, skip blooming and add it directly to the flour.

Make the dough: In a large bowl, mix flour and salt. Add the yeast mixture (or water if using instant yeast), olive oil or butter, and the egg if using. Stir with a spoon until a shaggy dough forms.

Knead until smooth: Turn the dough onto a lightly floured surface. Knead 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, sprinkle in a teaspoon of flour at a time.

First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 60–75 minutes. If your kitchen is cool, give it more time.

Shape the buns: Punch down the dough and divide into 6–8 equal pieces. Shape each into a tight ball by tucking the edges underneath and rolling under your palm to create surface tension.

Seed coating: Mix your seeds in a shallow dish. Brush the tops of the dough balls with milk or water (or egg wash), then dip or sprinkle with seeds. Press lightly so they stick. Reserve some seeds for extra sprinkling if needed.

Second rise: Place the shaped buns on small parchment squares (helps with moving them). Cover lightly and let them puff until about 50% larger, 25–35 minutes. They should look airy but still hold their shape.

Preheat the air fryer: Heat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly oil or spray the basket and line with parchment if your model allows it.

Air fry in batches: Arrange 3–4 buns in the basket with space between them. Air fry for 10–13 minutes, until the tops are golden and the buns sound hollow when tapped. An internal temperature of 195–200°F (90–93°C) is ideal.

Cool before slicing: Transfer to a wire rack and cool at least 15–20 minutes. This sets the crumb so they slice cleanly.