Heat milk in microwave for 1:30 minutes on full power (stir after 1 minute). Add the yeast to the water and mix well. Then add all to bowl of stand mixer with dough hook add the sugar and turn on low speed for 30 seconds. Allow to stand for 10 minutes room temperature to activate yeast.

Add the room temp butter, egg and blend 1 minute. Then add most of the flour. I keep about 10-15% (no need to weigh) as you don’t want too stiff mixture. Easy to add more later. Start mix on slow then increase speed you want all the mixture to come away from sides without being sticky. If needed add 2 spoons more flour until correct - sides should be nearly clean and not sticking.add the salt then knead on high for 7 minutes until smooth dough formed.

Turn out onto a board and divide into 12 equal portions. I do weight mine to get nearly 3 oz / 85 gr each. Then roll around in your hands into a perfect ball. (You should not need any extra flour or water or oil)

Bakers tip to speed up the proving. Heat a large bowl of water and put into bottom of oven. Put the baking pan on middle shelf and close door. Watch the magic 😂😂😂

10 minutes before time is up. Remove baking pan and water. Heat oven to 190c then cook the rolls until golden brown on top (around 15 minutes) - You can sprinkle with some White Sesame Seeds if you want use a buger Buns :P