In a small saucepan, whisk together bread flour and milk until smooth, then cook over medium heat while stirring continuously until it thickens into a glossy paste. Remove from heat and let it cool completely to form the tangzhong, which helps create soft and fluffy bakery-style buns.

In a large mixing bowl, combine bread flour, sugar, instant yeast, and salt. Then add warm milk, eggs, egg yolk, and the cooled tangzhong, mixing until a rough dough forms.

Knead the dough for 8–10 minutes until it becomes smooth, elastic, and slightly tacky, helping develop structure for soft Pakistani street-style buns.

Gradually add softened butter and continue kneading until fully incorporated. The dough should become soft, shiny, and stretchy, which is key for fluffy slider buns.

Cover the dough and let it rise in a warm place for 1½–2 hours until doubled in size and airy.

Punch down the dough gently, divide into equal portions, and shape into smooth buns. Place on a tray, cover, and let them proof again for 45–60 minutes until puffy.

Brush the buns with egg wash and bake at 190°C (375°F) for 15–18 minutes until golden brown, soft, and fragrant.

While the buns bake, prepare the filling by cooking a thin spiced omelette, frying crispy shami kebabs, and slicing fresh vegetables like onions, tomatoes, and cabbage.

Once baked, slice the buns, lightly butter and toast them for extra flavor and texture.

Finally, assemble the bun kebabs by layering mint raita, omelette, shami kebab, vegetables, and ketchup, then close and serve immediately while warm.