In a bowl mix flour, milk powder and salt. Add melted butter to the flour and mix. Set aside.
In a mug/bowl, take warm water, add sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-10 minutes. This is called proofing of the yeast.
You will know your yeast is proofed/active when it's all bubbly and frothy on top. If your yeast doesn't turn up the way it is in the picture, it is dead. Throw the water and start over again.
Transfer the flour mix to the steel bowl of your stand mixer or you can do this with your hands. Add the activated yeast liquid to the flour.
Knead the dough for 7-8 minutes using the dough hook attachment (or knead for 10-12 minutes using your hands). At this point I added additional 3 tablespoons of flour as I felt the dough was sticking a lot. You can do the same.
Your dough is done when it looks smooth and springs back when you poke it.
Transfer dough to a bowl and oil/butter it on top and on the sides as well. The bowl should also be coated with oil.
Cover with a damp cloth and let the dough rise for 1 hour in a warm place or till it doubles in size.
Once the dough has risen, transfer it to a floured working surface.
Punch to release the air and let the dough rest for 10 minutes.
Divide the dough into 13 equal parts. I used my kitchen scale to make sure they were all same size.
Make round balls, smooth each ball and place in a 9 x 13 inch baking tray. Leave a little space between each dough ball as they will expand.
Cover and keep the pan in a warm place for 30-45 minutes. The pavs will expand.
Bake at 400 F degrees for 12-14 minutes.
Remove from oven and if you want, brush some melted butter on top as soon as they are out of the oven! Enjoy these delicious homemade pav with bhaji!