In a clean bowl, combine 30g sugar, 20g corn oil, and 3g yeast. Add 230g warm milk and stir with chopsticks or a whisk until the sugar and yeast are fully dissolved.

Pour this yeast mixture into a bowl containing 300g bread flour. Mix with a spatula or wooden spoon until the ingredients form a rough, sticky dough. Avoid kneading with your hands at this stage to prevent sticking.

Cover the dough with plastic wrap, place it in a bowl, and let it ferment in a warm and humid environment. You can use a steamer with warm water (ensure the water does not touch the bowl) or a proofing box set to 30–35°C with 70–80% humidity. Ferment for 40–90 minutes, or until the dough doubles in size.

Grease the work surface with cooking oil to prevent sticking. Transfer the dough and knead it for about 10 minutes until it becomes smooth and elastic.

Divide the dough into evenly sized portions. Shape each piece into a small round ball by folding the edges inward. Arrange the dough balls in the air fryer basket, lined with parchment paper greased with corn oil. Let the dough rest for a second proofing for about 20 minutes.

After the second proofing, brush a layer of oil over the dough balls. Set the air fryer to 160°C (320°F) and bake for 12 minutes.

Remove the rolls and brush the surface with honey water (mix honey and water at a 1:1 ratio). Flip the rolls, brush the other side with honey water, and sprinkle with white sesame seeds. Return the rolls to the air fryer and bake at 160°C (320°F) for another 8 minutes.

Once done, remove the bread rolls from the air fryer and enjoy!