Filling of your choice
2 cups all-purpose flour
¾ cup warm milk
1 tsp. instant yeast
pinch of baking powder
½ tsp. sugar
1 tsp. salt
1 egg, lightly beaten and divided in half
1 tbsp. melted butter
2 tbsp. oil
1 tbsp. milk powder
Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt. Then add the oil, butter and half the egg (reserve the other half for brushing the bread later) and mix together. Now add the milk gradually whilst kneading. You might not need it all, so add it sparingly until your dough is nice and soft. If more milk is needed to get a soft dough consistency, warm a little more 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 40mins to an hour for it to double in size.
Divide the dough into 5 sections. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.
Brush with butter, then cut strips about a third of the way into the oval on one of the longer sides of the rolled out dough.
Add your filling on the opposite side of where the strips have been cut. Fold the dough over the filling to enclose it, then roll gently all the way to the end.
The strips will cover the top of the bun and give a pretty finish. Try and pinch the ends of the strips under the dough so they do not unfurl or open up during baking.
Place on a greased tray and repeat with the rest of the balls of dough. Cover with a light kitchen towel and allow the buns to rest for about 30 minutes to allow them to expand again slightly.
When ready to bake, preheat the oven at 180 C. Brush the remaining half egg over the bread and sprinkle sesame seeds. Bake for about 18-20 minutes or until the buns are done and golden.
Remove and brush them with some butter, keep them covered with a kitchen towel to retain their softness until time for serving.