Dissolve the yeast in a little of the warm milk and leave to stand, 5 minutes for fresh yeast and 15 for dried yeast.

Place the flour in a bowl and toss in the salt and 3 tbsp (1 1/2 oz) 40 g sugar. Make a well in the centre, pour in the yeast and the remaining milk and add the egg. Mix everything to a dough and knead it on a floured board until it is smooth. Knead in the butter.

4 Place the dough it in a bowl, cover it with a cloth and leave in a warm place for 1 hour.

Heat the oven to 400°F (200°C) gas 6.

Knead the dough again and divide it into sixteen equal pieces. Form them into round rolls and place them on a floured baking sheet. Leave the buns to prove for 20 minutes and bake them for 15 minutes.

Cool on a wire rack.

To glaze, dissolve 2 tbsp (1 oz) 25 g sugar in 2 tbsp milk and brush over the hot buns.