In a bowl add warm milk and sugar after that add yeast. Mix well and keep aside for 10 minutes or yeast mixture should look frothy.
In a big bowl add flour, salt and milk powder mix well.
Add yeast in this mix to the well and make a dough.
Take the dough in to clean platform and knead it for 4-5 minutes when the dough should be smooth after that add the butter, knead the dough for about 8-10 minutes.
When the dough it ready, place it in a bowl and cover with a cling wrap and let it rise for an hour.
It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute.
Now divide this dough to 12 portions, about. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
Take a 9*11 inch cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
Now cover the tin with damp cloth and keep aside for another 45 to 50 mins.
Preheat your oven to 200C for 10 minutes.
Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
After 45 minutes, brush the pav gently with butter and milk. If you want you can put some seems seed.
Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
If the buns dont look brown, bake for some more time.
When baked apply some melted butter to the baked rolls and cover it with a muslin cloth until they cool down.
