Mix Warm water + yeast + sugar + 1 tablespoon flour in a mixing bowl and keep it aside for 10 minutes or till the mixture froths.

Once the mixture froths, add salt + melted butter + oil and stir.

Add 4 cups of all-purpose flour and knead well. The mixture will be sticky, but keep working on it till the dough comes together.

Transfer onto a floured work surface and knead well with the palm of your hands for 4-6 minutes for the gluten to develop. You can add the remaining 1/2 cup of flour, one tablespoon at a time as needed.

(Depending upon where you are staying and the type of flour you are using, you may need a couple of tablespoons more or less flour. The key is to have a slightly sticky dough once you finish kneading well.)

Lightly oil the bowl and transfer the dough into the bowl. Coat the dough with oil. Cover the bowl with a damp kitchen towel and let it rise for about 1 and 1/2 hour to 2 hours or till its double in size.

Prepare a 9*13 inch baking pan by brushing with oil and sprinkling with flour.

Punch down the dough and transfer onto a floured work surface. Flatten it with your hands or rolling pin and divide the dough into 15 portions.

Take each portion and pinch down the sides into the center. Arrange the seam-side down on the baking pan close to each other.

Cover with a damp cloth and let it double in size, which should take almost 40 minutes.

Preheat the oven to 200 Degrees Celsius/400 Degrees Fahrenheit.

Brush the top and sides of the buns/pavs with milk. Bake for 20 minutes or till the top is light golden brown.

(When you press the sides of the buns, it should spring back. This is how you ensure that the bread is cooked.)

Once the pavs are out of the oven, brush some melted butter. This will give a shine and make the golden brown color darker.