Preheat oven to defrost temp
Add milk, powdered milk, yeast, bread improver, and honey to mixer
Cook 2 minutes / 37℃ / speed 1
Leave to rest with lid on for 5 minutes, until yeast is foamy
Add 100g cubed butter and your flour
Mix 30 seconds / speed 2
Knead 5 minutes / dough setting
Dough should be slightly tacky when you pull it from the bowl, if it is too dry or wet, adjust with a little extra butter and milk, or flour, if too wet.
Place dough ball on lightly floured thermomat, brush with a little melted butter, cover with thermomat and place in oven for 45-60 minutes until doubled in size
Then roll out your dough on lightly floured bench top, roughly 1-1.5 inches thick, cut into squares, or use a pastry cutter to make rounds. Place on Baking trays that are covered with lightly greased baking paper
Spray the tops of the buns lightly with cooking spray, and top with seeds if desired
Cover lightly with cling wrap and place bake into oven, on defrost setting for another hour to rise
Remove from oven
Preheat oven to 170℃
Cook buns for 12 minutes.
Brush or mist with melted butter when out of the oven.
You can eat them straight away too