250 ml Warm Water
3 tablespoon Warm Milk
2 teaspoon Yeast
2 tablespoon Refined Sugar
450 grams Flour
4 tablespoon Unsalted Butter, softened
2 Eggs
Sesame seeds
1 Egg for smearing

In small bowl mix the warm water, yeast, warm milk and sugar, Let it stand for 5 mins until it becomes frothy, this is how you know the yeast is working.
In a large bowl, mix the flour, salt and butter, mix that 3 ingredients with your fingertips till all mixture and turn to breadcrumbs, make litte montain from it and pour the mixture milk and 2 eggs in the center of the batter and start kneading. Knead the dough for 10 mins by stretching it on the work surface, the dough will very sticky in the begining but don't add more flour too much, it need time to kneading till gluten strands have developed.
When dough feels soft and bouncy, place in an oiled bowl, cover with cling film and set aside to rise until doubled in size for about 3 hrs or less.
When the dough reach the double size, knock the air out and knead again for 5 more minutes.
Divide the dough into 15 pieces, roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Uncover the trays, brush the buns with egg and sprinkle with sesame seeds.
Heat oven to 200C degree and place a shallow baking tray at the bottom and pour a cup of water into it to create steam, it's metode effective for softener the buns.
Enter the bun baking tray and Bake for 20 mins or until golden and shine.
Transfer to wire rack and cooling down.