Assemble: all the ingredients.

Combine yeast, sugar and 1/4 cup of water.

Let it sit for 10 minutes, it will look like a thick creamy paste.

In another 10 -15 minutes it will become all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.

In a bowl combine flour with salt and baking powder. Mix it well. Pour in yeast mixture...

Add butter and milk.

Knead a soft pliable dough.

Cover the dough and let it sit undisturbed for 2 hours.

The dough will double in size.

Once the dough has doubled in size, knead it again for a few more minutes. This step is necessary - if the dough is not kneaded well, buns will turn out dense. Dough elasticity and gluten formation is enhanced by kneading.

Well kneaded, smooth and rounded dough is ready.

Divide the dough in 10 equal parts.

Let's shape the buns - take one part of the dough, flatten it. Fold one end in the center, likewise fold all the ends; making it look like a ball.

Pinch all the ends and smooth-en the ball.

Buns are ready.

Grease a baking pan.

Arrange buns in the pan.

Cover the pan and let the dough rise for another 30 - 40 minutes.

Preheat oven @400 degree F. Dough is all set and ready.

Brush the buns with butter..

Sprinkle some dry parsley and some garlic salt (optional).

Place the tray in the preheated oven and bake for 12-15 minutes.

To give it a rich brown color, broil it for 2-3 SECONDS until that color is attained. Be around and keep an eye on the buns.

Soft, airy and fluffy buns are ready.