In a stand mixer fitted with the hook attachment, mix together water, eggs, oil, sugar, and salt. Add flour and yeast. Mix 3 min on low to combine. Increase speed to medium-high and mix for about 7 min more or until dough comes off clean from the sides of the bowl. Transfer dough in a smaller and oiled container, cover with plastic wrap or a wet towel. Leave to ferment for a couple of hours or until it has tripled in size.
Transfer dough on floured countertop and divide into ten 70 grams portions. Shape into tight rounds avoiding using extra flour; it makes it harder to ball out. Cover and let rest for about 15 min.
Re-tight into rounds and place each bun in a greased English muffin rings. Cover and let proof for about an hour or until double in size. Egg wash buns and sprinkle some sesame seeds if desired.
Bake in a 425ºF/220ºC for 12 to 14 minutes. Let cool on wire rack. Enjoy!