Sift together flour and salt. Heat the water and sugar to lukewarm and add the yeast. Cover and keep aside to froth.
Heat the milk and butter till the butter melts. Add the butter-milk mix to the yeast mix.
Slowly add this mix to the flour and knead. If you feel the dough is too dry add the 3 tbsp milk but not at one go. Keep adding 1 tsp at a time. You might not need the whole 3 tbsp.
Knead for 10 minutes. The dough must feel silky.
Apply oil all over the dough and place ina large bowl. Cover the bowl with clingfilm and keep in a warm place. Leave the dough to double. It will take about 2-3 hours.
Once the dough has doubled you can start on the pavs. First dust your working surface/kitchen slab with some flour so that the dough does not stick. Punch down the dough a bit. Make 12 balls.
Grease a baking pan with oil. Place the balls in the pan leaving gaps in between. Cover and keep again in a warm place again for ½ to 1 hour.
The balls will double in size. Apply some milk wash as this will give a glaze to the pavs.
Preheat the oven at 175 degrees Celsius. Bake the pavs for 25-30 minutes.