Sift flour into a large mixing bowl. Add milk powder, salt and sugar to mix.
Add egg and stir in just enough water to mix. Add yeast granules, then use a dough hook to combine the ingredients together. Mix until a dough is formed.
Mix in the butter, then continue to knead until the dough is smooth and elastic.
Cover the dough with a damp tea towel and leave the bowl in a warm place in the kitchen to proof until dough doubles in bulk. (This takes 35-40 minutes.)
Scale down the dough into portions of about 50g each. Shape into small, round balls.
At this stage, you can wrap in fillings of your own. Shape into balls again and arrange on a baking tray and cover with a damp tea towel. Leave aside to rest or proof until double in size. Glaze with beaten egg and bake in a preheated oven at 180°C for 10-15 minutes.