Heat the milk in a saucepan over medium heat and take it off the stove as soon as it is hot. Add the vegetable fat and stir until it is dissolved. Set the milk aside to cool.
Mix the flour with the sugar, salt and dry yeast. When the milk is lukewarm, add the flour mixture to the milk. Knead with a mixer with a dough hook for about 1 minute on a low setting until the dough separates from the edge of the bowl and forms a dumpling. Now increase the speed to medium and knead the dough for about 4 minutes until it is soft.
Brush a large bowl with oil, add the dough and turn in the oil so that it is coated with oil. Cover the bowl with a damp cloth and let the dough rise in a warm environment for about 1 hour until it has doubled.
Then knock the dough down a little and place it on a clean work surface. Divide the dough into 18 pieces and shape each into a ball. Keep the pieces still to be processed covered with a cloth. Flatten the shaped balls a little and place them on an ungreased baking sheet.
Let the buns rest in a warm environment for about 30 to 40 minutes. They won`t double in size this time around.
Preheat the oven to 200 degrees C top / bottom heat.
After the rising time, place the buns in the center of the oven and bake for 15 to 17 minutes until they are golden brown. Take the buns out of the oven and let them cool on a wire rack for at least 10 minutes.
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