Preheat oven to 225 degrees Celsius/440 degrees Fahrenheit.
Melt the butter in a saucepan. Add the milk and let it cool until it is finger warm. Crumble the yeast in a small bowl, add the milk and stir until the yeast has dissolved .
Mix the dry ingredients in a bowl. Do not add all the flour at once. Pour the yeast mix into the bowl. Knead into a firm dough. Cover the bowl with a cloth or plastic wrap and let it rise until double size, approx. 45 minutes.
Roll out the dough on a lightly floured surface. Split it in half, and divide the two pieces into 10 equal pieces, and form into round balls. Flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, about 20 to 30 minutes.
Gently beat the egg and brush it over the Laups before baking it for 12-15 minutes. Let them cool slightly before serving.