After tasting these buns, you won’t buy buns from the store again. They are sweet, buttery, soft, eggless, and fluffy. They’re not only super easy to make, but they’re also super tasty and addictive. In a small bowl, add three tablespoons of warm milk, sugar, and instant yeast. Set aside for ten minutes for the yeast to be activated.

If you use active yeast, you will add the yeast directly to the flour in a bowl and start making the dough. In a large bowl, add flour, yeast, salt, and milk powder, mix it well, and make a well at the centre. Add condensed milk, and then start kneading the dough. Bring the flour and milk together slowly with a spatula, then transfer it to a work surface and knead it until it comes together. Then, you will add butter.

The moisture in this cake is what is going to make the dough super soft. Knead the dough for about 15 minutes while combining it with the butter; you are trying to develop the gluten by kneading it well. Once done, place the dough in a lightly oiled bowl and set it warmly for 45 minutes to one hour until it proves well.

Take the dough out of the bowl once proofed and onto a lightly floured surface, knead it for about two minutes, then start dividing the dough. Your dough balls should be the same size; roll them into a round ball shape and place them in an oiled 8-inch baking tin. Cover the dough and let it proof for the second time for 45 minutes, then brush the top with milk.

Bake in a preheated oven at 200 degrees Celsius for about 15 minutes until the buns are slightly golden brown on top. Once they are out of the oven, brush the top with butter, which will make them soft and shiny. Set them aside to cool, then serve. If you are baking them, cover them tightly so that they will not dry. Serve them with anything you wish for.


  • 2 Cups (250 grams/ 8.8Oz) of plain flour
  •  ¾ Cup + 1½ Tbsp (190 ml) of milk
  •  1 Tsp / 5 gms salt
  • 4 Tsp / 20 gms butter
  • 1½ tbsp milk powder
  • 2 tsp instant yeast
  • 1 tbsp / 15 gms sugar
  • Milk and Butter – For Brushing
  • Oil – for greasing


  1. Warm the milk; add the sugar and yeast. Mix well and keep aside for 10 minutes.
  2. Add the flour, salt, and milk powder to your kitchen platform mix well and make a well.
  3. After 10 minutes yeast mixture should look frothy, Add this mix to the well and make a dough. It would be on the sticky paste side. It’s perfect.
  4. Add the butter to the sticky paste and start kneading. It will turn from a sticky mass of dough to a dough that is a dough and turns into a bowl.
  5. It will take 15 minutes of kneading to reach the stage when the gluten is activated and ready. Use a scraper to scrape the dough that has stuck, and knead for 15 minutes.
  6. After 15 minutes of kneading, transfer the dough to a big bowl, cover, and set aside for 45 minutes to one hour.
  7. After one hour, it will double in volume. Take some maida, dust your hands, and punch down the dough. Take it out and knead it for one minute. If it sticks too much, sprinkle some flour.
  8. Divide this dough into 16 portions, about 30-31 grams each. Keep one portion in your pan, and with the other hand, roll it in a circular motion to make a round shape.
  9. Take an 8-inch square cake tin, grease it with oil, and place the shaped dough. Keep the dough portions very close, touching each other.
  10. Otherwise, they won’t rise but rise sideways and become flat.
  11. Cover the tin with a damp cloth and keep aside for another 40-45 mins.
  12. Preheat your oven to 200C for 10 minutes.
  13. Carefully remove the damp cloth after 30 minutes so they don’t stick to the fabric.
  14. After 45 minutes, brush the pav gently with milk. Place the cake tin in the oven and bake for 15 minutes at 200 C.
  15. Take them out immediately and brush the top part with butter.