add dry yeast to half a cup of milk, add a spoon full of sugar, stir and keep aside, the yeast shal activate within 10 mins.

mix powdered sugar, flour and salt in a bowl, mix well.

pour activated yeast mix ( which is now frothy) over the flour mix and kneed the dough, add some more milk if needed keep the consistency to sticky.

once the dough forms start adding butter spoon by spoon to the dough, use only 3 teaspoon of butter for dough. its better to use dough hook now for 3-5 mins or kneed with hand for 10 mins. in the end the dough should look silky and smooth

keep it aside in warm place in the kitchen covered with kitchen towel and let it rise for minimum 1 hour or till the dough is double in size.

after the dough rises, puncture the dough by pusshing tip of the fingers in the dough, let the air come out, kneed it on non stick surface pushing with the base of your palm.

lighly flour the surface and roll the dough in rectangle. (1/2 inch thick)

spread 1 teaspoon butter over the rolled dough, spread the brown sugar evenly. spread nuts/ resins give it a good dab, and roll tightly like a swiss roll.

cut horizontally 1 inch thick ( it should look like running pin wheel :) arange on greased baking tray and let it rise for next 1-1/2 hour or till doubled

preheat the oven at 200 C

apply a lil bit of butter on the top of buns, bake at 200 c for 10 to 15 mins or till golden from above and done