Warm the milk in a saucepan but do not let it cook.
Sift the flour into a bowl and squeeze a small hollow into it. Brush the yeast into the hollow, add the sugar and mix with a little milk to form a soft paste. Leave the mixture to rest covered for 10 minutes.
Add the butter and salt to the remaining milk and melt.
Add two eggs and the butter-milk mixture to the bowl and knead in the food processor for 5-10 minutes. As a rule of thumb, if the wheat dough detaches itself from the edge of the bowl during kneading, it is ready. To check the optimal servant, pull apart a small piece of dough with your fingers. The dough should be pulled into a smooth almost translucent skin.
Leave the dough to rest in a warm place, covered with a kitchen towel, for about an hour.
Then form the dough into a long strand, divide into 12 parts and form into a bun shape.
These have to go under a damp kitchen towel again for a good hour in a warm place.
Preheat the oven to 190°C two-sided heat.
Mix the remaining egg with little water. Brush the buns and sprinkle with the sesame seeds.
Spread the rolls on baking paper on one or more baking trays and bake in about 20 minutes until they are nicely golden brown. Then remove the sheet to cool from the oven and cover the buns with a dry kitchen towel. As a result, the buns remain fresh and fluffy.