Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches temperature that feels warm only. Put 500g strong bread flour, 1 tsp salt, caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using Spoon mix well, then bring everything together with your hands until you have a sticky dough.
Turn mixture on to a lightly floured surf

Turn mixture on to a lightly floured surface and knead the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1 hr or until doubled in size.

Divide the dough into 16 even pieces (about 75g - 80g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 220C/200C fan/gas 7. I add some boiling water to the bottom try to keep everything extra moist (Optional) Cook for 20 mins until lightly golden.