In the bowl of an electric mixer, combine the sugar, yeast and warm water then mix in the milk, oil, salt and 3 cups of the flour.

Using the dough hook, stir until all the ingredients are well combined. Add the rest of the four a little at a time. I only added two tablespoons extra but add it until the dough pulls away from the sides of the bowl.

Keep the dough hook going for another 5-7 minutes until the dough reaches a smooth and elastic texture.

Spray a bowl with oil and turn the dough into it. Turn the dough over once to coat it in the oil. Cover the bowl and let the dough rise until it doubles. The recipes says 1 hour but mine didn't take quite that long.

Line an oven tray with baking paper or a silicone baking mat.

Lightly oil your bench or a chopping board and turn the dough out onto it. Weigh the dough and divide the weight by 9 then form the dough into 9 individual portions. Shape each into a cylinder shape and place on the oven tray so they are almost touching. Press each one down slightly.

Cover them with a tea towel and leave them to rise until almost doubled which takes about another 45 minutes.

After about 30 minutes, preheat the oven to 185C/365F fan-forced.

Brush each bun with beaten egg and sprinkle with seeds if you choose to use them.

Bake the buns for 18-20 minutes then cool on a wire rack.