In the bowl of a stand mixer proof yeast in the 1.25 cups of water and jaggery/sugar. Let sit till it blooms.
Once it froths, add all of the flour and knead for about 7 minutes on medium speed. The dough should look loose and shaggy. If not add more warm water as needed. I had to add 1 more tbsp of water.
Cover and let rise for 30 - 45 minutes till it doubles in size.
Now, add the rest of the ingredients with the exception of flour and butter and knead again for another 8-10 minutes. Add the butter as you knead. The flour can be added while kneading by tbsps till you get a tacky dough.
After kneading,transfer this dough to a lightly floured surface and knead with hand for around 2 minutes.
Shape into a rectangle and cut into pieces as fits your baking tray. I used my steel baking tray, which can fit 12 rolls at a time. Usually, I weigh the dough and divide it into equal-sized balls.
Shape into rolls and arrange on a greased baking tray. Let rise for an hour until they swell in size.
Preheat the oven at 180°C for 10 minutes. Brush the top of the rolls with milk and bake for 15-20 minutes till the top becomes brown.
Brush the buns generously with butter as soon as they are out of the oven. I prefer to cover with a dry cloth and let them cool in the baking pan, though I keep the tray on the cooling rack.
Relish and serve them as you please. Your family and friends will simply adore these rolls just as we do. They are small balls of heaven when slathered with butter