In a pan heating up, add 1 and 1/2 tbsp. of maida (plain flour) along with 6 tbsp. of water. Mix it up using a whisk. Cook it on a slow flame until the starches gelatinize or until the mix starts leaving the pan.

Transfer the flour mixture to a bowl and cover it well with a cling and allow to cool.

For the bread dough, take plain flour (maida), add 5 gms of salt, milk powder and sugar (save little for yeast mixture). Mix everything together and keep it aside.

For the yeast mixture, add about ½ cup of lukewarm water in a vessel along with 5 gm of sugar. Mix the sugar until it dissolves in water. Next, add instant yeast and mix it really well with the water. Place it in a warm cozy place for about 10 minutes.

Add the yeast mixture to the dry flour mixture. Add the roux as well. Knead well using hands until it forms a soft dough.

Next, take the dough in to clean platform and knead it for 2-3 minutes. Add water if needed in between but make sure the dough should be smooth and pliable.

After which add the butter. Knead the fat really well into the dough for about 7-8 minutes.

Once the dough it ready, place it in a bowl and cover with a cling wrap and let it rise for an hour. After an hour, knock down the risen dough and take it out from the bowl into a platform and sprinkle in some flour about ½ tsp. and knead it for about a minute.

Now, divide the ready dough into 8 - 10 portions and smooth the dough using your hands. Shape it a little oval so that it rises a little higher. Place a sausage and wrap it. Allow to sit for another 15 - 20 minutes.

Mix together egg and a tablespoon water, stir to mix. Brush the buns with this egg wash and sprinkle sesame seeds.

Bake in a preheated oven at 200 C for 25 minutes.

Serve with your favourite beverage.