Combine all of the dough ingredients in a large bowl, and mix and knead   using a stand mixer, to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough  859g into 3  equal pieces and again each pieces into  ¼ inch thick rectangle.

For Lion house rolls : Dough pieces should be cut out into 4 inch long and 2 inch wide. brush with butter and lightly spread the dough piece and make swift roll with two hands. Dough pieces should be rolled facing you. Take a look at this video

For Kaiser  rolls:    Dough pieces should be cut into 4 ½ inch long and 1 inch wide.  Roll them into rope. Bring the two ends together and place one end over other, pull  and make a knot. Tuck in one end from top and other end from bottom.

For knot rolls: Dough pieces should be cut into 5 inch long and 1 inch wide. Roll them into rope. Bring the two ends together and place one end over other, pull  and make a knot.

For Braid: Dough pieces should be 7 inch long and 4 inch wide. cut into three pieces. And  make a braid.

Once you are done with all shape place them in baking sheet lined with parchment paper and

Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns,  brush with milk and bake them for 25 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

Serve warm. Store leftovers well-wrapped, at room temperature.