Mix the active dry yeast, sugar and lukewarm milk, water, salt in a bowl, keep aside for 10 minutes in a warm place until the yeast mixture turns foamy.
Sift the flour and make an indent at the centre, add the yeast mixture and butter, knead as a soft dough.
Shape into a ball and place this soft dough in a greased bowl, cover the bowl with a tea towel and leave in warm place for an hour.
Punch down the double dough, knead for few minutes, divide into 12 pieces, knead a ball of dough for a minutes and roll again as a ball, and repeat with the remaining dough.
Preheat the oven to 210 degrees F, slightly dust the baking trays with flour, place the baps on the trays and dust with all-purpose flour, cover with a towel and leave in warm place for few minutes or until they rise.
Make an indent in the centre of each bap with your finger.
Arrange the tray in the middle rack of the oven and bake for 25-30 minutes until the crust turns brown or cooked through.