Stir together the milk and the sugar in a heatproof measuring cup. Microwave for a few seconds, until the temperature is 110 degrees F. Mix to make sure the sugar is dissolved. Pour the milk mixture into the bottom of an electric stand mixer fitted with the dough hook attachment. Sprinkle the yeast on top of the milk and let sit for 10 minutes, until foamy.

Using a wooden spoon, mix in the eggs, butter, and salt. The mixture will be very lumpy. Stir in ½ cup of flour at a time. Once about 3 ½ cups of flour have been mixed in by hand you can add the final cup and turn the mixer on low and let the dough hook do the work. Mix on low until flour is no longer visible. Turn the mixer up to medium speed and knead the dough for 8-10 minutes until it is soft and elastic and not sticky.

Add the dough to a greased bowl and cover with a damp dishtowel. Let the dough rise for an hour to an hour and a half, until the dough has doubled in size.

Line two large baking sheets with parchment paper. Punch down the dough. Turn the dough out on a lightly floured surface. Form the dough into a ball. Cut the dough into 9 equal pieces and form into small balls. Arrange the balls on the baking sheets about three inches apart on the baking sheet. Loosely cover the dough balls in plastic wrap. Let the balls rise for another hour.

After an hour, preheat the oven to 375 degrees F. Mix together the egg yolk and water. In a small bowl, mix together the caraway, sesame, poppy, salt, garlic, and onion. Brush the egg wash over the top of each bun. Sprinkle a little of the everything seasoning on each bun.

Bake the buns for 30 minutes until golden brown. Buns will keep in an airtight container at room temp for three days.