In a large bowl, add warm milk, warm water and yeast and gently stir so that all the yeast is wet and somewhat mixed in the mixture. Cover and set aside.
After about 10 minutes, the yeast should be foamy and risen to twice the size of original mixture.
Mix oil and butter in a separate bowl and set aside to be used later.
In the bowl with foaming yeast, add all-purpose flour, baking powder, salt and mix well.
Knead for about 10 minutes. The dough will be sticky but keep at it as that is expected.
Add the oil & butter mixture to the dough and knead more for another 10 minutes.
Tuck the sides of the dough under to make the top smooth and tight as shown in the picture.
Cover the bowl with moist cloth and let it rest for 1 hour in a clean warm place. I put it in the oven with light on and the door slightly open.
After an hour, the dough should be double the original size. If it's not, cover and put in back for 15 more minutes.
Take the dough out and punch it in the middle so it sinks a little without bouncing back. That's a good indication that the dough is ready to be shaped.
On kitchen platform, sprinkle some flour lightly and transfer the dough on it.
Knead lightly for 5-10 minutes. This will make dough easy to handle.
Cut the dough in quarters. Split each quarter into 3 equal size balls.
Brush a baking sheet with oil or butter.
Shape the balls to form smooth tops and place on the sheet with some space between them.
Cover the sheet with moist cloth for another 30-45 minutes. They should grow in size and ideally touch each other.
Brush the tops of the buns with milk to give them nice brown color.
Preheat the oven to 200°C (395°F).
Place the baking sheet on the lower level because we want the heat from bottom so that the buns will rise nice and evenly.
Bake for 30 min or until the top is brown.
Take the buns out and appreciate them for a few seconds on how well they turned out! :P
Let the buns cool down and brush them with melted butter for shiny top before serving them.
