Yield: Approximately 25-29 medium pav buns.

Ingredients: 

• 1 kg maida (all-purpose flour) 

• 1/2 cup milk powder 

• 2 tbsp instant dry yeast  

• 2 tbsp sugar  

• 2 tsp salt  

• 60 g butter or oil 

• 1 1/2 cups lukewarm water 

• 1 cup lukewarm milk    

Method:  

1. In a bowl, add sugar, 1/2 cup warm water, and dry yeast, then mix. 

2. Let this mixture rest for 15 minutes. 

3. Mix maida, milk powder and salt in a large bowl. 

4. Add in the yeast mixture and mix. Gradually pour in lukewarm milk or water. 

5. Slap, fold and knead the dough. 

6. Add the butter and knead for 10-15 minutes until the dough becomes soft and smooth. 

7. Cover and let it rise for 1-1½ hours, or until doubled in size. 

8. Punch down the dough and divide into equal balls (about 40-50 g each). 

9. Arrange closely in a greased baking tray. 

10. Cover and let them rise again for 20-30 minutes. 

11. Brush the tops with milk. 

12. Bake at 180°C for 18-22 minutes until golden brown. 

13. Brush with melted butter immediately after baking and cover with a cloth for extra softness.