In a small bowl, combine warm water (about 100–110°F / 38–43°C) and granulated sugar. Sprinkle the active dry yeast on top and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start again with fresh yeast.

Mix liquids

In a separate measuring cup or bowl, combine warm milk and the activated yeast mixture. Stir briefly to combine.

Combine dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour and salt.

Form dough

Make a well in the center of the flour and pour in the milk/yeast mixture, softened butter, and vegetable oil. Mix with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 60–75 minutes, or until doubled in size.

Shape paav

Punch down the dough gently to release air. Shape into a single roll (paav) about the size of a cricket ball or slightly larger depending on desired loaf size. Tuck seams under to create a smooth top.

Second rise

Place the shaped paav on a parchment-lined small baking sheet or in a small round cake pan (about 5–6 inch). Cover loosely and let rise again for 30–40 minutes until puffy.

Preheat oven

While the dough is undergoing its second rise, preheat the oven to 375°F (190°C).

Finish/Brush & Bake

Brush and bake

Just before baking, brush the top of the paav with 1 tablespoon milk mixed with 1 teaspoon melted butter to promote browning. Bake in the preheated oven on the middle rack for 18–22 minutes, or until the top is golden brown and the internal temperature reaches about 190–195°F (88–91°C).

Cool

Remove from oven and transfer the paav to a wire rack. Brush again lightly with melted butter, if desired. Let cool for at least 10–15 minutes before serving to allow crumb to set.