Sieve the flour and arrange it in the bowl. Take another two small cups, in one cup add yeast with sugar, and salt in another cup.
Measure 150ml of water,(for dry yeast use luke warm water) pour 25ml into yeast and sugar cup rest it for 2 to 3min to develop, 25ml into salt cup remaining water add to maida start mixing
Now add yeast and sugar water then saltwater continue mixing,
Add fat or unsalted butter mix thoroughly,
Transfer dough on the table start kneading till smooth and pliable dough,
Rest the dough for 5min,[it produce carbon dioxide, dough rises]
Take rested dough knockback,[tap the dough] divide the dough into equal portion, or 30g each make them as round balls place them on greased baking tray keep it for proofing about 50to 60min, [depending upon climate condition the proofing timing may vary in summer and winter]
Preheat oven for 2000
Bake it for18|22min
Remove bun tray from oven keep it for cooling,
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