Pour ¾ cup of milk (warm the milk in the microwave for 10-20 seconds or leave it at room temperature for an hour before using) and add ¼ cup of sugar into the Bosch mixer or a mixer.
Next, add 2 teaspoons of active dry yeast. Turn on the Bosch mixer, the lowest setting #1, let it mix a little bit, cover the lid and wait for 5 minutes.
Meanwhile, put 2 cups of bread flour into the container. Then, add ½ teaspoon of salt. Mix them well.
The following, turn on the Bosch mixer the lowest speed #1, slowly add the flour mixture from step 4 into the yeast mixture in step 3. Then, change the speed to medium #2 or 3.
While the dough is mixing, cut 1 tablespoon of unsalted butter into small cubes. Then, add the butter into the dough one at a time. Let the Bosch mixer run for 10-15 minutes until the dough is not too sticky.
After that, put the dough into a mixing bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the dough rising time, I usually preheat the oven for 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes.)
While waiting for the dough, put a parchment paper into the pan (9.5 inches square pan) and spray some oil.
After the dough rises double size, roughly divide the dough into 12 pieces. (If you want the perfect size, you need to weigh them.)
Roll the dough into a ball and put them on the pan.
Cover the dough rolls with wet towel and wait 15-30 minutes at the room temperature. (To speed the time, I usually preheat the oven for 200F. Then, turn off the oven and put the dough into the oven for 5-10 minutes.)
Put ½ tablespoon of bread flour into a strainer and dust the flour over the dough.
Preheat the oven at 350F, then drop the temperature and bake them at 300F for 18-22 minutes.