• In a bowl add the yeast, granulated sugar, warm water, oil, eggs, milk, salt and ¼th of the all-purpose flour. Mix all of these ingredients using a spatula. Add the remaining flour to the mixture and mix using a spatula

Knead this mixture

• In a processor or do it by hand. The mixture will be really sticky but continue mixing it for 8-10 mins, keep scraping the dough from the sides of the bowl using a plastic scraper and it will form a smooth not so sticky dough after a few minutes of kneading

Fermenting

• Put this dough in a bowl brushed with oil all over. Cover with cling wrap and ferment for 1 hour. The dough will double in size. After one hour, punch the dough back and referment for another hour, it should double in size again
• Once done, place the dough on a lightly oiled surface and keep punching and folding the dough for a minute. Divide this dough into equal balls of 80 grams each. Roughly roll the dough balls making sure all the cracks are at the base of the dough.
• Let this sit on a piece of parchment paper for 15 mins. Make sure to cover with cling wrap during this time
• Once 15 mins are completed, dust each of the dough ball with some flour and roughly press each dough ball and re-roll them into smooth balls making sure all the cracks are at the base.

Brushing The Buns

• Place these dough balls on a parchment paper keeping a gap of 3-4 inches between each bun. Carefully cover with cling wrap. Ferment them for 1 hour, remove the cling wrap and then brush a mixture of egg and milk over each dough ball.
• Top each of the buns with sesame seeds and bake at 190 degrees for 25-30 mins. They should turn golden brown in color on the top and a light brown color on the base of each bun
• Lightly brush some more butter on top of the bun once baked.