*Just run about a cup of rolled (or quick) oats in the chutney jar of your mixer/ grinder to a fine powder. If it is coarse, your burger buns will be a little dense.

In a bowl, very lightly whisk together 3/4 cup warm water, the milk, yeast and honey. Let it stand until foamy, about 5 to 10 minutes. In a smaller bowl, beat the egg and keep aside.

You can knead the dough by hand, but I always take the easier route if it gives me the same results so I used my food processor with the kneading blade.

Put the flours, salt and the butter into the processor bowl and pulse a couple of times till it resembles crumbs. Add the yeast mixture and egg to this and pulse on low speed till the dough is smooth and elastic. The dough will be sticky like brioche dough.

If you find it too sticky to knead in the processor, once the dough comes together take it out, and knead on a floured work surface.

Knead by scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. You want the dough to remain slightly tacky, so resist adding more flour as you will end up with tough, chewy buns.

Shape dough into a ball and place in a well-oiled bowl turning it to coat well. Cover, and let the dough rise in a warm place until doubled in bulk. This should take from 1 to 2 hours.

Oil a baking sheet (or two, as required) or line with parchment paper. Using a dough scraper, divide the dough into 8 equal portions. Gently roll each one into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Lightly brush some milk over the buns and sprinkle the sesame seeds over them. Place a shallow pan of water at the bottom of the oven when setting it to pre-heat. Bake at 200C (400F) for about 20 to 25 minutes or till the buns turn golden brown. Cool on a rack.