In a bowl, activate the yeast by sprinkling it over the warm milk. To quicken the activation, add 1 tsp of sugar. Set aside in a warm place for 5 minutes till bubbles form on the surface of the mixture.

Sift flour and salt into the mixing bowl and add in all the other ingredients, except the butter.
Using a stand mixer fit with the hook attachment, mix all the ingredients till a shaggy dough is formed.

Add the softened butter mix on high for 8 minutes to 15 minutes. Or until it detaches from bowl, or until it stops sticking to your work surface if you are using your hand.
Roll dough into a smooth ball and place in a bowl greased with vegetable oil. Cover and allow to proof in a warm place for 90 minutes.

After the first proof, knock back the dough using the stand mixer or your work surface. and sprinkle bits of flour as it kneads to prevent the dough from sticking to the bowl. Knead for a few minutes and transfer to a floured surface.

Using a sharp knife, cut and measure the dough into to 50g balls. Gently chaff each bun and place in a prepared baking tray. Cover and allow to proof for 30 minutes. Using an egg wash, (1 egg and little whisked together) coat the buns and bake in an oven for 15 minutes at 170°C, or until a bun tapped gently at the bottom gives a hollow sound. Alternatively, right after the buns are removed from the oven, coat with the melted butter, honey and milk.

This recipe can be doubled