In a bowl mix together :½ cup warm milk 1 packet ( 10g) instant dry yeastLeave aside for about 10 minutes. 4 cups flour 2 tablespoon milk powder / Cremora4 tablespoon sugar 1 teaspoon fine salt 3 tablespoon oil1 cup fresh cream warmed 1 egg 75g butter, softened Mix all the dry ingredients in a large bowl. Rub in the oil. Mix the egg into the warmed cream. Pour the cream mixture and yeast mixture into the dry ingredients. Mix until the dough comes together. Knead in the softened butter. Knead well. Place the dough in a lightly greased bowl. Cover and leave to rise for 2 hours. Knock down the risen dough. Knead lightly. Grease 2 x 20cm oven-proof casseroles. Divide the dough into 24 balls. Shape into buns. Place close together in both casseroles. Cover loosely and leave to rise again for half an hour. Meanwhile preheat oven to 170 °CBrush buns with beaten egg/ milk. Sprinkle sesame seeds. Bake for 22 - 25 minutes. Remove casseroles from the oven and place on wire racks. Cover loosely with cloths for about 5 minutes. Turn the buns out onto wire racks to cool.