Measure the flour, salt, sugar and yeast into the bowl of an electric stand mixer, fitted with a dough hook.

Lightly mix the ingredients together.

With the speed on low, slowly add the warmed milk.

Keep mixing on low speed until the ingredients come together into a sticky dough.

Add the butter, about a tablespoon at a time, waiting for it to be completely incorporated before adding the next tablespoon.

Once all of the dough ingredients have been added, mix the dough on a low-medium speed for about 15-20 minutes, or until you have a soft and smooth ball of dough. When you poke the dough gently, it should bounce back immediately.

Lightly oil a large bowl.

Place the dough into the bowl, and cover with some plastic wrap or a reusable bowl cover.

Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size.

Remove the dough gently from the bowl.

Weigh the dough and divide this number by 12 to get the weight for each bun.

Divide the dough into 12 equal portions.

Line a large, high-sided baking tray with baking paper.

Roll each piece of dough into a smooth ball by pulling the edges together to form a ball, pinch the edges together, and roll gently until you have a smooth ball.

Place the buns somewhat close together on the baking tray so that they will touch each other after the second proofing.

Place the tray of buns somewhere warm for about 30 minutes to puff up slightly.

Preheat the oven to 220°C/390°F (without fan).

Brush the bread rolls with some milk.

Sprinkle the bread rolls with sesame seeds and/or poppy seeds (optional).

Bake the bread rolls for 10 minutes.

Reduce the oven temperature to 180°C/356°F (without fan).

Continue baking the bread rolls for another 10-15 minutes. If the bread rolls are browning too quickly, cover them loosely with a sheet of aluminium foil for the remainder of the baking time.

The bread rolls are cooked if an internal thermometer reads 85°C/185°F.

Carefully remove the bread rolls from the tray.

Let the bread rolls cool on a wire rack. If you leave them on the baking tray or baking paper, the buns will steam on the bottom and get a little soggy.

Serve warm or cool.