1. In a large bowl, mix 500g strong white bread flour and 1 tsp salt until evenly combined.
2. Make a well in the center and add 1 packet of instant yeast.
3. Warm 300 ml milk with 40g unsalted butter in a small pan until the butter melts and the milk is lukewarm (not hot!).
4. Pour it into the flour, add 1 egg, and stir until a soft dough forms.
5. Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. It might stick a little; that’s fine, just dust with flour as needed.
6. Place the dough in a greased bowl, cover with a damp towel, and leave it to rise for about 1 hour, or until doubled in size.
7. Once risen, tip the dough onto a floured surface and roll it into a rectangle about 30x20cm (12x8in).
8. Brush with 1/4 cup melted butter and sprinkle 1/4 cup brown sugar over it.
9. Roll the dough tightly from the long side closest to you.
10. Cut into 4cm (1¾ in) thick rounds and roll each piece into a ball.
11. Grease a deep roasting tin or baking tray with butter and place buns seam-side down, leaving 1cm (1/2 in) between each.
12. Let them rise again for 30 minutes until puffy.
13. Preheat oven to 180°C/350°F.
14. Brush buns with the extra egg and sprinkle sesame seeds on top.
15. Bake for 20–25 minutes until golden brown.
16. Cool slightly before transferring to a wire rack.

Tip: For extra flavor, add a pinch of cinnamon or drizzle honey over warm buns.