Ingredients:

4 cups (APF)All Purpose Flour

1 3/4th cups warm milk

1/4 cup warm water

1 tbsp instant dry yeast

4 tbsp sugar

4 tbsp butter + 1 tsp melted butter to brush on top

1 tsp salt

Step 1:

In a large mixing bowl add the warm water, sugar and yeast. Give it a good mix until the sugar and yeast are completely dissolved. Let it sit for 5-10 minutes for the yeast to activate.

Step 2:

Sift the flour and salt to the yeast mixture and combine well. Add in the milk and knead until you form a dough. (You can use a stand mixer to mix the dough)

Step 3:

Add the room temperature butter to the dough and knead until it’s well incorporated. The dough will reach a silky smooth consistency. Cover it and let it rise for upto 30 minutes or until it doubles in size.

Step 4:

After the 30 minutes is up, knock out the air in the dough and at this point weigh the dough.

I used a 13×9 inch pan so I decided to make 12 buns to fit the pan. My entire dough was around 1130gms so I divided the dough in such a way the buns weighed around 94gms each. And it fit perfectly in my baking pan!

Step 5:

Roll the weighed dough in the shape of a ball and place in a greased pan. Leave upto an inch gap between the buns so that it will have enough space to rise. Once all the buns are rolled and placed in the pan cover and let it rest for another 30 minutes.

Step 6:

During this time pre-heat the oven to 350F/180C.

Step 7:

Once the 30 minutes is up, bake the rolls in the pre-heated oven for 20-25 minutes.

Half way through your bake time turn the pan around for an even bake.

Step 8:

Remove the roll from the oven once the top crust turns golden brown. Bush the melted butter on top and let it cool a bit and serve warm.

TIP:

• Do not try to mix the yeast with milk to activate it. The milk will ferment quickly and will give a very unpleasant odor to the final product.

• After adding the butter to the dough it will be a sticky mess but keep kneading, it will turn into a silky smooth dough once the butter is well incorporated.