In a bowl mix together flour, yeast, sugar and salt.
Mix milk and vinegar in a bowl and set aside until it curdles. You can also use homemade butter milk instead of this mixture.
Pour it into the dry ingredients and mix well.
Add the butter and mix to form a slightly sticky dough.
Take it onto counter and knead the dough for 10 minutes until soft and elastic.
Place in a greased bowl, cover with cling wrap and set aside until double in volume.
Remove the dough on to the counter, press it and divide into 6 equal portions.
Roll each portion into a tight ball and place them inside a greased 6" square tin.
Cover with cling film or a towel and set aside for 20 minutes.
By the time the dough is proving, preheat the cooker.
Remove the gasket and whistle of the cooker and place it on low heat.
Place a small pan inside so that it acts as a platform for the square tin and doesn't touch the bottom of the cooker.
Cover and heat for 15 minutes.
Apply milk with a pastry brush on the proved rolls and place the tin inside the preheated cooker.
Close the lid and slightly increase the flame.
Bake for 15 - 20 minutes until golden in colour.
Remove from oven and apply some butter on top of the buns.
Flip it onto a wire rack and allow it to cool completely.
Use them as required.