Combine bread flour, mik powder, sugar, and salt in a large mixing bowl and mix until well distributed. Make a well in the center.
4 cups bread flour, ½ cup milk powder, ⅔ cup sugar, ½ teaspoon salt
Pour lukewarm water in the "well" then sprinkle the instant yeast over the water. Using a wooden spoon, stir the water to moisten the yeast.
¾ cup lukewarm water, 1 teaspoon instant yeast
Add the softened butter and egg then slowly mix the rest of the flour mixture with the liquid to create a dense dough.
¼ cup unsalted butter or margarine, 1 medium egg
Knead for 8-10 minutes until the dough becomes very smooth and elastic. If the dough is too dry when you start to knead add a bit more water, a tablespoon at a time then knead to check again.
Shape the dough into a ball and then place it in a greased bowl, cover with a plastic wrap and let it rest for 1 hour in a warm place.
Transfer the dough onto a flat surface and fold and knead 1-2 times just to release the air. Shape into a log then divide into 4 equal parts. Shape them into balls and let them rest for 5-10 minutes. Take a ball and cut it into halves. Now shape each half into a smooth ball. Repeat with the rest making 8 balls in total.
Arrange the balls on a baking tray. Using a sharp knife or blade, make one deep cut (about half of the height of the dough) across the middle of each balled dough. Cover with a tea towel and let it rest again for 30 minutes or until it has risen a bit and the cuts have opened up..
Bake in a preheated oven at 160°C/350°F for 15 minutes for a light brown top or 20 minutes for a golden brown top.
Once done, take it out from the oven and lightly brush with milk while hot. It will absorb the milk and become a little shiny.
2 tablespoons milk/evaporated milk