Pour the milk and yeast into the bowl of a stand mixer and stir until the yeast has dissolved. Add the remaining ingredients and, using the dough hook, knead at a medium speed until the dough has fully formed and no longer sticks to the sides of the bowl. Let the dough rise for 30 minutes.

Flour a workspace on your counter and tip the dough out onto it. Press the dough flat and divide into 15-20 equal sized pieces. flour your hands and shape each piece into a nice round ball. Place off to the side and let them rise for another 20 minutes.

Preheat your oven to 425°f and place a baking tray into the oven to heat up with it.

Dust your workspace with a healthy amount of flour, (believe me that you will need quite a bit to avoid sticking) and place one of the buns onto the space. Roll the bun out into 8 inch diameter rounds. They don’t necessarily have to be round. Do so by slowly rotating them while rolling and then flipping and repeating. Continue with the remaining buns. dust with flour on top of each finished one so they may stack well.

For the bake, you will place each round on the preheated baking sheet and bake for 5 minutes. You can go for 7 minutes for a slightly darker and crispier look. They do not have to stay in the oven until they are crisp though. They will crisp on their own as they dry and cool. Allow them to cool on a wire rack after baking. They may be stacked to cool as there will be many.