For step by step instructions, click HERE
Next, prepare the dough. Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt. Then add the oil, butter and the egg and mix together. Now add all the milk gradually whilst kneading, then slowly add in the warm water. You might not need it all, so add it sparingly until your dough is nice and soft. If more liquid is needed to get a soft dough consistency, warm a little more water and use. Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40 minutes to an hour for it to double in size. Once the dough is ready, divide it into 16 balls.
Lightly flour your surface and roll out one of the dough balls gently into a circle of about 4 inches. Put your filling on the lower half of the circle. Dampen the border with a touch of water and then close the upper half of the circle over the filling and press the edge to seal shut.
Make 2 small slits in the middle of the sealed edge. Take the ends of the semi circle and bring them together and pinch them firmly, you can add a touch of water to help seal them to each other. Now pull the section we had slit earlier up and over the pinched centre and tuck it in to form a bow tie shape. Do not hesitate to dab a touch of water to help seal everything in place if need be. Flatten the bun gently with the palm of your hand to retain the shape.
Continue with the remaining buns. Place them a on lightly greased tray and leave them to rise for about 20 minutes.
Pre-heat your oven to 180 C. Brush each bun gently with an egg yolk mixed with a tsp. of milk. Sprinkle with sesame seeds. Bake for around 20 minutes or until golden. Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.