To make the roux: Mix flour and water in a small pot and cook over low heat until paste reaches 65C. It will look like a thick paste, it will take about a minute. Remove from heat and allow to cool to luke warm temperature before using.

Mix the luke warm water and sugar and add the yeast. Allow the yeast to foam

Sift bread flour, all purpose flour and salt. Make a well and add one beaten egg and the lukewarm roux. Mix lightly and gradually add the yeasty water to form a soft sticky dough. Knead the dough until its elastic.

Knead in butter until incorporated. Form the dough into a round and leave to prove in a greased bowl until its twice the size.

Punch down the dough, knead and form into small rounds and place into a greased tin and let them rise to double the size.

Beat an egg and brush the buns with the egg wash.

Bake in a preheated oven of 375F for 15 to 20 mins.