In a bowl, combine together maida, bread improver, sugar, salt and milk powder.

Add the butter, sourdough starter and 125 ml of milk and mix everything to form a soft dough.

Add extra milk if the dough is too dry.

Knead the dough for 8-10 minutes or until smooth, soft and elastic.

Cover and set aside until double in volume. It may take 3-6 hours depending on the climate.

Once it is double in volume, take it back to counter and slightly degas it.

Divide it into 10 equal portions and roll each into a tight roll.

Arrange on a baking tray and cover with cling and set aside until 1.5 times the volume. It would take 1 hour to two hours depending on the climate.

Preheat oven to 250°C.

Brush the buns with milk and sprinkle sesame seeds on top.

Bake for 20-25 minutes in the preheated oven until they sound hollow.

Allow them to cool on wire rack and serve!