In a large bowl combine the butter, milk, and yeast for the dough. Set aside for 10 minutes to allow the yeast to activate
Add the sugar and egg to your bowl and whisk through until well combined
Add 1 1/3 cups of the flour and the 1/3 cup of cornflour to your wet ingredients and mix together. Mix well for 1-2 minutes before stirring through the remaining cup of flour
Turn out onto your bench top and knead for a minute or two, until it forms a smooth dough ball.
Oil a clean bowl before placing your dough it the centre. Cover the surface of the dough with a little oil and make deep indents into the dough using your fingertips
Set dough in a warm place to rise for 1 hour, or until doubled in size.
Knock down the dough. place the dough on your benchtop and stretch it out wide like a pizza dough (you can also use a rolling pin for this if you prefer)
Fold the dough into thirds lengthwise and then repeat for the width of the dough. You should now have a neatly folded chunky cube of dough. place this back into your bowl and leave it to rise for annother hour
Knock down the dough again and split into 16 evenly sized sections
Cover your hands in a thin layer of oil and form the dough into long sausage shapes approx 20cm long, tie the dough into a knot and tuck the bottom end under before setting onto a lined baking tray
Repeat until all of the dough portions have been knotted
Leave the knots to rise in a warm place for about 45 minutes or until doubled in size
Once risen brush them well with a little cream
Place into a cold oven and cook at 160 degrees for 25 minutes or until fully baked through
In a small saucepan melt butter with garlic and herbs. Brush this over the buns as soon as you remove them from the oven
Serve warm
