Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 - 2 hours or until almost doubled in volume.

Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).

Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how to get a nice smooth surface on the bun.

Place the ball with the smooth side up on the tray. Repeat with remaining dough.

Grease and dust a baking pan and line them up on it.

Return tray to warm place and leave for 30 - 45 min, until the dough has risen

Preheat oven to 200°

Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.

Remove rolls from oven. Brush with melted butter.