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Bun Maska is a traditional Indian bread with authentic flavors and a satisfying texture. This versatile accompaniment is a family meal essential that pairs perfectly with curries and chutneys.
Warm the whole milk until just lukewarm (about 105°F); do not overheat, as too much heat can kill the yeast.
Dissolve the granulated sugar in the lukewarm milk, then add active dry yeast. Allow it to bloom for 8–10 minutes until frothy.
In a large mixing bowl, combine all-purpose flour and salt, then add the milk-yeast mixture and softened unsalted butter. Mix until a moist dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, adjusting with small sprinkles of flour if sticky.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
Punch down the dough and divide evenly into 6 portions. Shape each into a smooth round bun, then arrange on a greased baking sheet with space between.
Cover loosely with a damp towel and proof for an additional 30–40 minutes, until buns are puffy.
Preheat the oven to 375°F. Bake buns for 15–18 minutes, rotating the tray midway, until golden brown on top and hollow when tapped.
Remove the buns from the oven and immediately brush tops with additional butter for a glossy, tender crust.
Let the buns cool for 10 minutes before splitting and serving alongside curries or spreading with more butter as desired.
