Warm milk and add the sugar, yeast. Mix well and keep aside for 10 mins. Add maida, salt and milk powder, mix it well and make a well. After 10 mins, the yeast mixture should look frothy (if it does not, then throw and restart or get another brand of yeast). Add this mix to the well and make a dough. It would be like a sticky paste.
Now add the butter to the sticky paste and start kneading. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to 1 hour. It will double in volume after 1 hour, take some maida dust your hands and punch down the dough. Take out and knead for one min, if it sticks too much, sprinkle some maida. Don't add too much maida otherwise the pav would not be soft.
Now divide this dough to 16 portions, about 30-31 grams each. Keep one portion in your pan and with other hand roll this in a circular motion to make a round shape. Take a 8"square cake tin and grease it with oil to place the shaped dough. Keep the dough portions very close while touching each other. Otherwise they won't rise up, but rise sideways and become flat. Now cover the tin with a damp cloth and keep aside for another 40-45 mins.
Preheat your oven to 200 C for 10 mins. Carefully remove the damp cloth after 30 mins, so that they don't stick to the cloth. After 45 mins, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 mins at 200 C.
Brush the top part with butter.