Do infuse. I've done one of two ways: 1. in a bowl mix the yeast+sugar+flour, then milk. 2. in a bowl, mix the milk+sugar+yeast. In the first case the dough during kneading was excellent, enough flour exactly according to the recipe, the dough does not stick to hands. In the second case, when mixing the dough, it stuck, and had to add more flour, about 4 tablespoons "over" a specified amount in the recipe. So the dough rises at room temperature, but since I have an electric oven, I set the bowl of dough for 20-30 minutes at a temperature of 40 degrees.

The dough has risen, you can add ingredients to the main dough and knead our future rolls

Add the sugar and salt

One yolk

Melted butter and flour. Hands knead, twist and otherwise crumple the dough, turning the neat ball and put back in warm place to rise

After the dough has risen twice, and maybe even all three times, we got him a little crumple and shape the meatballs. Usually from a given amount of ingredients, I get 12 rolls.

Give the rolls rest for 10 minutes, then grease with egg and sprinkle the top with sesame seeds. Here we must note two options. 1. beat the egg with milk and oil. 2. whip the remaining whites with milk and lubricated. In the first embodiment, the buns will Shine, will be the effect of gloss during baking. In a second embodiment, the buns are like Matt. Not as appetizing. Put in oven preheated to 200 degrees for 15 minutes, no more. You can even less, it's optional.

These buns are oiled just protein with milk, they are matte

These buns were oiled egg whole. Bon appetit