Combine the yeast, milk and sugar in a small bowl or jug and cover and set aside for 10 minutes or until frothy, then stir in the egg.

Combine the flour and salt in a large bowl.

Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.

Transfer to an electric mixer fitted with a dough hook and knead for about 5 min or until smooth and elastic.

With the mixer motor running, add the chopped butter until the butter is combined and a smooth and silky dough forms.

Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.

Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.

Roll the red bean paste (An filling) into 8 even-sized balls.

Roll out one dough ball until it is slightly flat and place one red bean paste ball in the centre, then mold the dough around it to form a bread roll.

Repeat for the remaining dough and red bean paste balls.

Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 45 min or until doubled in size again.

Preheat oven to 350°F and bake for 15 minutes.