Step 1

Combine the yeast, 2 teaspoons of the sugar and 2 tablespoons of the milk in a small bowl. Cover with plastic wrap and set aside for 10 minutes or until frothy.

Step 2

Place the flour in a bowl. Season with salt. Add yeast mixture, egg and remaining sugar and milk. Stir until just combined. Turn onto a floured surface. Knead, gradually adding the butter, for 10 minutes or until well combined and very sticky. Knead in spring onion until just combined. Transfer to a bowl. Cover with a clean tea towel and set aside for 1 hour or until doubled in size.

Step 3

Divide dough into 12 pieces. Roll each into a torpedo shape. Transfer to 2 greased baking trays. Cover with a tea towel. Set aside to prove for 1 hour or until doubled in size.

Step 4

Preheat oven to 170C. Bake rolls for 8-10 minutes or until light golden. Transfer to a wire rack to cool.

Step 5

Heat oil in a non-stick frying pan over high heat. Season the lamb. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Thinly slice lamb.

Step 6

Split rolls. Fill with lamb and snow pea sprouts. Drizzle over hoisin sauce.