Flour - 1 & 3/4 Cups
Sugar - 1/8 Cup
Butter - 1 Table Spoon
Instant Yeast - 1/2 Table Spoon
Salt - 3/4 Teaspoon
Plain Thick Yogurt / Curd - 1/4 Cup
Baking Soda - A generous Pinch
Luke Warm water - 1/3 - 1/2 Cup
In a bowl add flour, butter, sugar, salt, instant yeast, now mix yogurt and baking soda and add this to the flour mixture, add 1/4 cup of luke warm water first and gradually little by little and it forms a soft and sticky dough.
Now transfer the dough to a clean kitchen countertop and knead for atleast 10 minutes, it helps the developing the gluten in the dough. Knead until the dough becomes soft and pilable.
Transfer it to a clean bowl and cover it, and keep it aside for 1 hour or until the dough double in size.
Once the dough has raised and doubled in size transfer to the countertop, punch it down and divide the dough in to four parts.
Now roll each ball by cupping it in the palms, roll it until u get a smooth and round finish.
Place it in a greased baking tray, leaving enough space for it to raise. slightly flatten it and keep it covered with a towel until it doubles.
Preheat the oven to 170 degrees.
when balls have doubled in size, brush with milk and sprinkle sesame seeds on top of it, bake it for 15 to 20 minutes until the top turns golden brown in color.
Remove the tray from the oven, and brush the buns with melted butter. Allow it to cool completely.
Pillowy soft burger buns are ready :-))
Its the same measurement even if you are using dry yeast.
Recipe adapted from here.