Pour the dry ingredients into the mixing bowl.

Add all the wet ingredients.

Add the butter last. The mixing speed depends on the type of mixer you use, but in general, mix until the dough forms a thin film like a roti. The total mixing time should not exceed 35-40 minutes.

Follow the method above for the rest.

After the dough is ready, shape it into a ball and let it rest for the first time in a greased pot until it doubles in size.

Divide the dough into 50-gram pieces, shape them into balls, and let them rest for 10 minutes. This step might seem like there's no resting time because by the time you finish shaping all the dough, the resting time is over.

Place the dough balls on a greased rectangular tray and let them rise in a warm, humid place without drafts for about 1 hour or until they are puffy. Then bake them.

Before baking, brush the surface with a mixture of 1 egg and 1 tablespoon of evaporated milk. Gently dip and brush to avoid streaks. Alternatively, after baking, brush with just evaporated milk while still hot.

For a regular built-in oven, set it to 300°F (150°C) with both top and bottom heat and the fan on. Bake the small 50-gram rolls for about 20 minutes or until they are golden brown. Avoid over-browning, but make sure they are not too pale, as they might not be fully cooked.

**** Use a high-power mixer capable of kneading the dough properly.****