Recipe halved from here
Bread Flour-3 cups (or use all purpose flour)Plus few more for dusting
Dry Active Yeast-1 packet (2 1/4 tsp)
Lukewarm Water-1/4 cup
Milk-1 1/4 cups (replace 1/4 cups with 1 beaten egg if you prefer)
Heat the milk to luke warm and add the butter to it and let it melt.
Add yeast and sugar to lukewarm and set aside until it froths up.Do not use hot water as that will kill the yeast.
Once the yeast froths up add the salt and milk,butter mixture to it.
Next add the flour 1 cup at a time and mix well to form a dough.
The dough is going to be really sticky to work with.Unless you absolutely cannot work it do not add more flour.The stickiness will be replaced by smooth elasticity while kneading.
On a lightly floured surface,use all your muscles to knead the dough very well.After 15 minutes of kneading see how soft the dough has become and it is lightly sticky.
Place this on a lightly oiled bowl and cover it with a plastic wrap or damp towel.
Place it aside in a humid place until doubled.
Punch it down and make 12 balls.Try to keep the balls equal size.Place the balls on a greased baking sheet.Leave an inch gap between the balls and place them to double again.
After 1 hour see how it has doubled and they will also stick to each other.
Place in a 350 F preheated oven for 25-30 minutes until the top is golden brown.Remove from oven and let it cool.
The rolls break apart easily.Serve with bajji or soups...
Egg white wash or milk wash can be used to get the brown color.