Step 1

In the bowl of a stand mixer fitted with a dough hook, add in the flour and sugar. To one side of the bowl, mix in the dry yeast. On the other side, mix in the salt, being sure they do not make direct contact as this can deactivate the yeast.

Step 2

In a separate jug, combine the butter and milk then gently heat in the microwave just until the butter is melted and the milk is lukewarm.

Step 3

Turn the mixer on low-speed and stream in the wet ingredients, holding some back to ensure the dough does not get overly wet. Once the dough forms a ball and cleans the bottom of the bowl, knead for about 6-8 minutes. The dough should be smooth and elastic.

Step 4

Transfer the dough into a lightly greased large bowl and cover tightly with cling wrap and a tea towel. Let the dough rise in a warm place to proof, about 20 minutes.

Step 5

After 20 minutes, turn the dough out onto a lightly floured surface. Using a dough cutter or knife, cut the dough into 9 (3 1/2oz/99g) balls.

Step 6

Roll each ball against your work surface with your hand to shape into a smooth bun. The pressure against the table will help you get a round, smooth roll. This takes some practice.

Step 7

Line a baking tray with parchment paper then place each bun (seam side down) about 2 inches apart on the baking tray.

Step 8

Using a pastry brush, apply a thin even layer of egg wash to the buns, ensuring there is no excess dripping down the side of the bun (this can keep them from rising up evenly when baking).

Step 9

Sprinkle each bun with sesame seeds then cover the tray with cling wrap, making sure the buns are sealed nice and tight. Place in a warm spot to proof for a second time for 20 minutes.

Step 10

While the buns are proofing for a second time preheat your oven to 400°F (200°C).

Step 11

After 20 minutes, GENTLY peel back the cling wrap.

Step 12

Bake the buns for 18-20 minutes, until golden brown and risen.

Step 13

Transfer the buns to a rack to cool, before slicing in half and serving.

Step 14

Cover and store the buns in an airtight container at room temperature for up to 3 days. Freeze the buns for up to 4 weeks.

Step 15

* This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.