Add milk, sugar and yeast to a bowl and mix well. Allow to sit for 10 minutes or until frothy. You should be able to see some bubbling activity at the top surface.

If this does not happen then do not continue with the recipe as it means that the yeast is not alive. The bread dough will not rise in this case.

Add flour and milk powder to the milk yeast mixture.  Once combined, transfer the dough to the counter and knead for 15-20 minutes.

The kneading process will be sticky initially but the dough will come together. .

Add butter and salt and continue kneading for a few more minutes

When the dough has almost come together, rub about a teaspoon of oil between your palms and shape the dough into a ball.

Shape the ball and transfer to a ball.

Grease the bowl with 1-2 teaspoons of oil.

Lightly roll the ball around so it also gets coated with the oil.

Cover and allow to rise for an hour

Once risen, punch it down.

Divide the dough into 12 parts of approximately 40-45 grams.

Shape the dough into small balls.

Grease a 9 x 13 inch pan with oil or melted butter.

Place the shaped dough balls with some space in between.

Brush with milk.

Cover with a wet cloth and keep aside. Allow to proof for 45-60 minutes or until almost double in size.

Brush once more with milk.  As though dough is softer now, brush lightly and carefully.

Bake in a preheated oven at 180C for 35-45 minutes. Remove from the oven and brush with melted butter.

Cover with a wet cloth for 10 minutes.

Remove carefully and serve hot and toasted along with some Bhaji.