Proof the yeast with the ingredients listed under "for proofing yeast".
Take the dry ingredients - the flour, salt, and sugar in a medium-sized bowl.
Add the melted butter and the warm milk first and the proofed yeast. Mix with a ladle till you do not see any dry flour around.
Note how sticky the dough is. Cover this and let rise in a warm place for an hour.
After an hour it would have doubled in size. Now transfer this as is to the refrigerator and let it cold-proof for 8 hours or overnight.
The next morning tip the dough on to a floured counter-top and knead it a few times over itself.
Spread it out using a rolling pin and divide it into even-sized balls. Roll into balls, place them apart on a greased baking tray and slightly flatten them.
Let rise for another hour. Preheat the oven at 180°C.
Give the rolls a milk wash and sprinkle sesame seeds on top. Bake placing in the middle rack for 15 minutes till the tops become golden brown.
Brush generously with butter once they are out of the oven and cool on the wire rack. I prefer to let the buns sit on the tray for a few minutes and cover with a dry cloth.
Get ready to gobble up these unbelievably soft and light buns in the form of a burger or simply with butter/jam.