2 tea yeast in a bit of warm water till foamy
½ cup butter with
½ cup milk
Knead the above together with
3 1/4 cups flour (or a bit more if it's too sticky)
1/2 cup sugar
Knead 5-10 minutes. This enacts the gluten to make that chewy texture.
Cover bowl, and let the dough rise until doubled
Butter a square baking pan
Divide dough into balls (I do 6 to 9)
Place in the prepared pan, cover and let rise until doubled. You can place them over a dish of hot water if necessary. Don't let them over-rise and lose their shape, or you'll need to reform and re-rise.
Bake 350F for 25-30 min till golden
Take out and glaze right away (don't skip this as it makes them have a moist texture)
1 tab sugar mixed with 1 tab warm water
I love these sweet, sticky, soft buns for breakfast (I need some carbs in the morning!). A Zimbabwean friend once asked me to make something similar to his native Mabhanzi, which I've never had, but many cultures have some type of sweet bun (I've had some in Asia and Hawaii), and I think these are pretty dang good!