Pour 120 ml of the lukewarm milk into a small bowl and add the yeast and the sugar. Mix briefly and let stand for 5 minutes until the yeast is dissolved and bubbles are formed.
Place the flour in a large bowl.
Add the rest of the lukewarm milk, the yeast-milk mixture, the egg and the butter. Knead the dough well by hand or by using the mixer with dough hooks for about 5 minutes.
Add the salt after 5 minutes and continue to knead. When you knead with the mixer knead another 5 minutes, by hand you should knead for 10 minutes. The dough then feels soft and elastic. If the dough is still sticky, add some flour.
Grease a large bowl with some vegetable oil and put the dough in it. Turn the dough once and cover the bowl with a slightly damp dishcloth and then with plastic foil.
Let the dough rise for 90 minutes in a warm place until it has doubled in size.
Until the second rise
Sprinkle flour on your work surface.
Squeeze the air out of the dough and place it on your work surface in front of you. Divide the dough into 12 pieces that are approximately the same size. If you want to do it very precisely, you weigh the dough and divide that number by 12. Every piece of dough should have that weight.
Roll each piece of dough into a ball. Then place your thumb at the bottom of the ball and pull the dough downwards. Take your thumb out and close the hole in the bottom of the dough.
Place the balls on the baking sheet. Make sure you keep enough distance between the balls. They will get bigger when rising.
Cover the balls with the slightly damp dish cloth and then with the plastic foil.
Let the buns rise in a warm place.
Baking the buns
Preheat the oven to 190 degrees after 30 minutes of rising time.
After the last rise, slide the baking sheet into the oven and bake for 20 minutes.
Remove the buns from the oven and brush them immediately with the melted butter.