I'll be honest...it was a long time ago, and I probably just made it up on the fly.
I *may* have made my typical white bread recipe, which goes something like this:
2.5 cups bread flour
3/4 cup milk
2 tbsp melted unsalted butter
1 tbsp sugar
1 tsp kosher salt
yeast (in this case, it was around 1/3 cup wyeast 1214 yeast cake)
Combine all the stuff, and adjust hydration as necessary to achieve correct dough texture. Basically you want the dough to be fully combined and malleable, and just a tiny bit tacky such that it won't really stick to your hands or the side of the bowl while you are mixing it, but if you leave it alone it should stick. For the above recipe, that might mean adding maybe 1 tbsp of water.
Knead the dough for a good 12-15 minutes, then form it into a ball and place into a greased bowl to let rise. Cover the bowl with plastic wrap and let it sit at room temp for 1.5-2 hours or until doubled in size.
After the dough has doubled in size, shape into buns and place on sheets for baking. I use silpat/exopats to line my baking sheets, but parchment paper works, as does greasing the sheets themselves with a light oil. Cover these loosely with plastic wrap, towels, or baker's couche and let rise again for another hour or so.
For buns, preheat oven to 400F. Bake for about 15-20 minutes at 400F, or until appropriately browned. I usually bake for 10 minutes, then turn the sheets around 180 degrees and bake for another 10 minutes, but my oven kinda sucks. After you pull the buns out of the oven, let them cool for another 15 minutes or more before using them.
If the tops of the buns are rounded before placing in oven, you can flatten them or even punch down a bit of a depression so that when they rise in the oven they will have a flatter shape and be easier to eat.