@SriPriya I never follow any recipe.I alter every time depending on MOOD. This time added more of water + milk combo. Keep this measurements as foolproof Flour - 200 gm Active dry yeast - 4gm Sugar - 40gms(can reduce to 20gms) Salt - 3gms Oil/Butter - 15gms water - 120-150 ml Add sugar to warm water.Sprinkle yeast,give a stir and leave it 15 minutes for blooming./frothing. Mix flour salt half of butter or oil.Make a well. Add the yeast mixture,give a knead.It will be sticky,while kneading for 10-15 mt adding the rest of oil/butter,it will become soft and pliable. Cover and keep undisturbed in a warm place for fermentation.(doubles in volume) Take out and give a punch to release the air inside. Make equal balls and arrange on greased baking tray,leaving space in between. Cover with a doomed vessel,rest for another 1 hr. They will be double the size. Bake for 15-20 mts at 180° Usually never give a wash.may be its my convection,giving me that super color. can be had with anything voting for nutella,mixed fruit jam. Since I make them more sweeter,have them as they were,hardly nothing will be left for stuffing. If left make onion veggies stuffing/channa gravy for Ds. Thanks.