Let it stand for 2 hours covered in a warm place.
Heat the milk (both of them) to lukewarm, stirring. Add in the butter, 3 tablespoons sugar and 2 teaspoons salt.
Add the heated milk mixture and 3 cups flour (previously sifted both together) to the yeast mixture.
Beat until the mixture is smooth and elastic.
Gradually stir in the remaining 3 cups of flour, adding a bit more flour of necessary.
The dough should be soft and easily leave the sides of the bowl.
Turn the dough out onto a floured surface and round it up into a ball.
Knead the dough until it is smooth, elastic and not sticky. Again, add a bit more flour if necessary.
Place the dough in a lightly greased bowl. Turn the dough so that the top is greased as well.
Cover with greased wax paper and a tea towel.
Let the dough rise in a warm place until it has doubled (2 hours).
Preheat oven to 180 °C.
Punch down to let the air out of the dough. Turn it out onto a lightly floured board.
Use a wetted knife to cut the dough in half, and then each half into thirds, and thirds again. This gives 18 buns.
Shape the buns into balls and place on a lined baking tray.
Brush the buns with the eggwash and then sprinkle with some sesame seeds.
Bake for 18 - 20 minutes.
After removing the buns, use a pastry brush to lightly coat them with butter.