Ingredients (makes 8 buns)

450g – strong white bread flour, plus a little extra for dusting.

1tsp – salt.

2tsp – caster sugar.

1tsp – dried yeast.

150ml – lukewarm water.

150ml – lukewarm milk.

Olive oil for brushing.

2tsp – sesame seeds.

 

Method

1. Sift the flour and salt together in a bowl and stir in the sugar and yeast.
2. Make a well in the centre of the mix and pour in the lukewarm water and milk.
3. Stir it together well with a wooden spoon until a dough begins to come together, then knead with your hands until the dough leaves the side of the bowl clean.
4. Turn the dough out onto a lightly floured surface and knead for roughly 10 minutes, until smooth and elastic.
5. Brush the bowl with oil. Shape the dough into a ball, put it into the bowl and cover the bowl with a warm water dampened tea towel.  Then leave it in a warm place or next to or on top of the oven with the oven on (take care to make sure a hob isn’t on) to rise in a warm place for 1 hour, until the dough has doubled in size.
6. Brush two baking sheet with oil. Turn out the dough onto a lightly floured surface again and knock it back with your fist.  Then divide it in to eight equal-sized pieces, shape each into a ball put them onto the prepared baking sheets.
7. Flatten each ball slightly with a lightly floured hand and put the baking sheets and cover again with damp tea towels and leave them to rise for about 30 minutes.
8. Preheat the oven to 200c. Lightly press the centre of each bun with your fingers to release any air bubbles.
9. Brush the tops with the oil and sprinkle over the sesame seeds. Bake for 15-20 minutes, until golden brown.  Transfer to wire racks to cool.