You can knead the dough by hand or machine though machine is easier because of the sticky nature of the dough. Combine 2 1/2 cups of flour, the cream, milk, eggs, yeast, salt, and sugar in the bowl of a food processor. Process until a ball of dough that rides around the blade is formed, about 45 seconds. Dough will be very sticky. If the dough seems more batter like then add a little more flour until the desired consistency is achieved. Please resist the temptation to add too much flour because the dough must be sticky and a little difficult to handle.

Transfer dough to a large mixing bowl (the recipe suggests not oiling the bowl, but I did), cover and let it rise at room temperature for about 3 to 4 hours until it is about 1 1/2 times its original size.

Flour your working surface and lightly flour the dough, then put it on your work surface. Lightly press down the dough and shape it into a thick "rope" like shape. Cut this into 6 equal portions with a scraper or knife.

Shape the balls into smooth rounds by stretching the tops to form a smooth "skin" and place them on a parchment lined baking tray, leaving a little space between them for expanding as they proof. Cover and set aside at room temperature for 45 minutes to an hour until they have risen a bit.

Brush the buns with milk and sprinkle the tops with a generous amount of sesame seeds. Very lightly press them down into the dough. Bake at 230C (450F) for about 15 minutes until they're done and the tops are a deep golden brown.

Cool them completely on a wire rack before using. These buns can be stored in a plastic of paper bag in the refrigerator for up to 1 week. Warm them slightly before using.