These pillow soft buns can be used to be eaten with soup or with vada making a vada paav.
Activate the yeast by adding milk and sugar to it.
Let the yeast be frothy and the froth should be high up top. If your yeast isn’t frothy enough, change the yeast and repeat the step. Do not add extra yeast because that would leave a bad smell and a bad after taste to the Paav.
Mix the All purpose flour and the salt.
Add the frothy yeast to the flour.
Knead the dough till its nice and soft.
Further add the butter and knead the dough for another 4-5 minutes.
Cover with cling wrap or a cloth and keep it in a warm place for around 1-2 hours till it doubles in size. Punch the dough and knead it again slightly.
Place the dough balls in a greased tray. Try and weigh them so you get equal size buns. Brush the milk on the buns.
Cover the buns with cling wrap and allow to rest for 20 minutes or until the the dough rises again.
Preheat the oven to 350F.
bake the buns for 20 minutes till the turn golden brown on top. Rub a little butter on top to get a a shiny look. Cover the buns with a soft wet cloth for around 1 minutes till the buns cool down completely.