Add a tablet of effervescent Vitamin C into the water until fully dissolved. This acts as a bread improver to keep breadsoft and springy after baking.

Add butter to a saucepan of milk and boil until butter melts. Set aside to cool.

Add all the dry ingredients (bread flour, yeast, sugar, salt, milk powder) in a bowl and mix.

Pour lukewarm milk and butter mixture into the dry ingredients and mix well.

Add beaten eggs and Vitamin C water into the flour mixture and mix.

Transfer dough onto a floured surface and knead for about 10-15 mins until smooth. Add a little flour if the dough is sticky.

Do not add too much extra flour. Dough may be sticky at first but as you knead, the dough forms a skin as the gluten develops.

Place the dough in the bowl. Cover with a cloth and set aside for about an hour until the dough doubles in size.

Transfer proofed dough onto a floured surface and knead briefly. Divide the dough into halves.

Roll each half into a round shape and cut into quarters. Cut each quarter into 3 equal pieces..Altogether, you will have 12 triangular pieces.

Roll each triangular piece from the base to the tip of the triangle, into a croissant like shape.

After shaping, set aside for 1 to 1.5 hours to proof in the oven or cover top with a tea towel.

Glaze with milk and sprinkle with sesame seeds (optional).

Bake 2 trays of the dough buns in a preheated oven using fan mode at 160C for about 10 mins.

Switch over the top level tray with the lower one and bake for another 5 mins until golden brown.

Cool buns on a wire rack.