Ingredients
1 1/2 cups Plain flour Maida
¾ tbsp Active dry Yeast
½ cup Water add if more is needed
¾ tsp Salt
1 tbsp Sugar
1 tbsp Olive oil
For the garlic Spread
5 cloves Garlic chopped very fine
2 tbsp Butter At room temperature
2 tbsp Coriander leaves chopped
Instructions
Warm the water (not very hot, just lukewarm) and add the yeast, sugar in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved. The yeast dissolved will be like a frothy mixture. If
you keep it aside for 5 minutes, it will rise. This is called proofing
the yeast. This is a must for successful results if active dry yeast is
used. Take the flour, salt in a big bowl and make a dent in the center and add the mixed yeast water. Knead
the dough with salt, olive oil to smooth and pliable (add 1 or 2
tablespoons of water if water is needed, the dough should not be too
stiff and dry, it should be soft, smooth and pliable) If you want smooth looking buns, knead well for 5 minutes, but I just keep it as such since I added more water. Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough). After an hour,the dough should have doubled in volume. Again knead it little to make it smooth. Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.Make a small slit on top using a knife to fill the garlic spread. (not very deep, more on top). Keep it aside in warm place for 45 minutes to make the buns double in size. 
Garlic spread Meanwhile make ready the spread, by mixing the butter, garlic and coriander. Preheat the oven for 180°C Side by side, fill the spread in the slit we made in the buns. (I have used less, you can use more garlic spread) Bake for 20-25 minutes or till you get a golden coloured buns. Just bake until golden, over baking will make buns hard. Flavourful buns are ready to enjoy, I love to have it when it is still warm.