Place the flours, salt, yeast and castor sugar in a large mixing bowl. Give the flour a quick whisk to combine all the ingredients.
Add the milk, water and olive oil. Stir through with a fork until the dough comes together.
Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic.
Place the dough in an oiled a bowl, cover with a tea towel and set aside to prove for about 1 hour or until doubled in size.
Divide the dough into 5 -6 equal sized portions and shape into balls.
Place on a lined and greased baking sheet. Cover with cling or a tea towel. Prove for another 35 minutes or until doubled in size once more.
Preheat the oven to 210º C.
Brush the tops of the buns with egg wash and scatter over the sesame seeds.
Bake for about 18-20 minutes until golden and cooked through.
Cool on a wire rack before storing in an airtight container.
Recipe reprinted with permission of Bibby's Kitchen@36
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