In a small bow or jug, whisk the yeast, honey and water together until combined then set aside for a few minutes until it starts to froth.

Place the flour and salt in the bowl of an electric mixer and pour in the yeast mixture.

Using the dough hook, mix on low speed until combined then increase the speed a few notches and let the mixer knead the dough until it is nice and smooth (about 5 minutes). You may need to add a little extra flour if it is too sticky.

Test if the dough is kneaded enough by pressing quickly with your finger. If your finger comes away clean then it's ready.

Spray a large bowl lightly with oil.

Shape the dough into a ball and place it in the bowl then cover it with plastic wrap.

Set the bowl aside in a warm place until it doubles in size (about an hour).

When the dough has risen, punch it down to expel the air and give it a quick knead. Technique doesn't matter just smoosh it around a bit.

Divide the dough into 16 portions then roll each one into a ball and place on a lined baking tray leaving about 3cm between each one.

Spray a piece of plastic wrap with oil and lay it lightly over the balls then leave them to double in size again. This takes about 30 minutes but be careful not to let them rise more than specified.

After 10 minutes, preheat the oven to 180C fan-forced.

When the balls have risen, lightly brush the top of each one with milk then sprinkle with seeds.

Take a sharp, serrated knife and slash the top of each bun.

Bake the rolls for 12-15 minutes or until golden.

Transfer the rolls to a wire rack to cool completely.