Active dry yeast can be substituted in this recipe. If used, place the yeast and warm water in the mixing bowl and allow to sit for 5 minutes prior to adding any ingredients.
In a small pan, heat the milk and butter until warm and the butter has melted. Pour the warm milk and butter mixture, along with the remaining ingredients, into the bowl of a stand mixer fi tted with a dough hook. Knead the dough on medium low speed for 8 minutes. Place the dough in a greased container large enough to allow for the dough to double in size as it rises. Cover with plastic wrap or a damp kitchen towel. After the dough has doubled in size, divide the dough into 12 equal pieces. Round each piece of dough into a ball and place on a greased solid convection steam oven pan, leaving about 6 cm between each ball of dough. Cover with plastic wrap or a damp kitchen towel and allow to double in size again. Place the solid pan in the oven on rack position 2. Turn the convection steam oven on by selecting the Auto Steam Bake Mode set to 175°C. Bake for 18 minutes or until golden brown.