Cut the vegan block butter into cubes.
Warm the milk. It needs to be warm but not hot. It is too hot if you can't comfortably keep your finger in the milk.
Transfer the milk to a jug/bowl, and add the sugar and yeast. Allow the yeast to bloom for a couple of minutes.
While the yeast is blooming, measure out the flour and salt in a separate bowl.
Add the cubed butter (room temperature) to the flour and rub with your fingers until it resembles breadcrumbs.
Add the yeast/milk mixture and mix to form a dough.
Transfer onto the worktop and knead for about 10 minutes.
Transfer the dough into a well-oiled bowl, cover, and prove for about 2 hours hours, until the dough has doubled.
Once proven, knock back (see FAQs) the dough, transfer it to the worktop and knead for about 2 minutes.
Divide the dough into equal-sized portions of about 40g. Roll into balls and prove for 1 hour or until doubled.
Once the balls are proven and doubled, preheat the oven to 180ºC.
Glaze the dough with plant-based milk mixed with soy sauce, add sesame seeds (optional) and bake for 20 minutes.
Once ready, set aside to cool.