Whisk yeast and water, add honey and whisk again, add melted butter and lukewarm milk and whisk again.

Add flour and mix well till everything is totally combined.

Scrape the sides of the bowl and the dough into a ball using a dough scraper or spatula.

Cover and rest 20 min.

After 20 min wet your hand and do 5 x stretch and folds, cover and rest 20 min.

After 20 min repeat the same steps and cover and rest 1 hour.

While it's resting grease the bottom of your dish and add parchment paper (grease it first so if you need to move the balls around the paper doesn't go all over the place)

Lightly flour the work surface, turn the dough out and gently fold it half.

Weigh it and divide the weight by 16 or 12 depending how many you want. Weight each amount should be about 52g for 16.

Fold each piece inwards into a circle shape and then roll into a ball. You might need to roll the ball on the part of the work surface with no flour.

Place in your dish and cover and rest 30 min.

Turn oven to 180C and add another dish at the bottom with some water to heat with the oven (this creates steam) whisk an egg too.

After 30 min carefully (so you don't puncture the dough) brush the balls with egg wash and sprinkle sesame seeds if using.

Bake low to middle for 15 min at 180 then remove water, turn oven down to 170C and bake for another 10 min.

You can brush with equal parts melted butter and honey as soon as they're out of the oven.

As soon as they've cooled down keep them airtight for maximum softness