Take a dry bowl. Add yeast, sugar, and lukewarm water and stir it well. Cover it and keep aside for 15 min or until yeast froths.

Take another mixing bowl. Add all purpose flour, salt, curd and activated yeast solution. Mix it well. Initially the dough will be sticky.

Take out the dough on floured surface and knead it for about 10-12 min. Add oil to the dough. The dough will become very soft, elastic and non-sticky.

Place the dough into a greased pan and cover it with a Cling wrap. Now keep this pan at some warm place until dough doubles in volume.

Once dough doubles in volume, punch it and knead for another 5 minutes.

Divide the dough into 9 equal portions. Shape it and keep these dough balls into a greased baking tin.

Cover it with cling wrap and let it rise until doubles in volume again.

Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes.

Remove the cling wrap, apply milk on dough balls and cover these with aluminium foil.

Bake these in a pre-heated oven for 15 minutes.

Take out the baking tin and remove the aluminium foil. Now bake these again for 10 minute to get golden crust (color on top).

De-mould and brush the buns with butter/oil. Place the baked buns on wired rack to cool down.

Freshly baked soft and spongy Pav buns are ready to be served.