Sieve the flour, then add sugar, yeast and salt. Then add the melted butter, warm milk and egg (reserve 2 tblsp for brushing the bread later) and mix together.
Now Knead the for a good 5 - 6 minute.Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside somewhere warm place for 40 minute to an hour for it to double in size.

Divide the dough into 8 equal parts. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.
Then cut strips about a third of the way into the oval on one of the longer sides of the rolled out dough.

The opposite side of where the strips have been cut. Fold the dough over the 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 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 2 tblsp egg over the bread. Bake for about 10-15 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.
Enjoy! 🙂