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Add the flour and salt to the bowl of your mixer, add the butter and using the paddle mix on medium sped until the mixture resembles fine breadcrumbs. Change the paddle to use the dough hook on the mixer next and add in the warm water, yeast, warm milk, 2 beaten eggs and sugar. Mix on medium speed for 10 minutes making sure the sides of the bowl are scrapped down and the comes together.
The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-2 hrs or until doubled in size.
Once the dough has doubled in size, knock the air out and knead again for a couple of minutes but not too roughly. The dough should be much less sticky now, but add a little flour if it needs it.
Divide the dough into 12 even pieces. Roll into balls and arrange on baking paper lined trays. Loosely cover with oiled cling film and leave for about 1 hour or until doubled in size again. Heat oven to 200C and place a shallow baking tray at the bottom.
Uncover the trays, brush the buns with beaten egg. Pour a cup of water into a baking tray at the bottom of the oven to create steam. Bake for 20 minutes or until golden, then leave to cool on a wire rack.
If you like sesame seeds then sprinkle the buns after brushing with beaten egg before baking.
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