To the warm milk, add the beaten egg, sugar, yeast, and oil.

Give that a good whisk and set it aside until it activates.

Add the salt to the flour and mix it in.

Once activated, add your yeast mixture to a large bowl.

Now add the flour to the bowl and mix until you have a sticky dough.

Tip the dough out onto a lightly floured surface, and oil the empty bowl with a teaspoon of any cooking oil.

Place the dough back into the bowl; this ensures the proven dough will come out of the bowl easily.

Cover the bowl and let it prove for 1 hour.

After proofing, turn out the dough onto a floured worktop, dust the dough with a little flour, knock the dough back, and form it into a large dough ball.

Divide the dough ball into 12 equal pieces. I recommend using digital scales.

Now form each piece into a ball.

Place the small dough balls into a well-greased roasting tin (see the video for the tin size that I used) 3 across and 4 down.

Loosely cover the dough balls with a piece of oiled cling film and allow them to rise in a warm spot; this should take approximately 45 minutes.

After the proofing time, preheat your oven to 180°C (355°F) or Gas Mark 4.

Brush the buns with a little of the egg-wash, trying not to get any egg-wash between the dough and tin, as this may stick when baking.

Finally, sprinkle a few white sesame seeds on each bun.

Get the tin into the preheated oven, and bake for 16 minutes.

Remove from the oven and onto a wire rack to cool for at least 15 minutes.

Your buns are now ready to eat. Enjoy.