In the bowl of your mixture add warm water, sugar and yeast. Let the yeast proof for 5-10 minutes until bubbly.
In a separate bowl combine flour, salt and dry milk.
Pour warm milk in the yeast mixture.
Add flour mixture and butter then start kneading until it forms a smooth elastic dough.
Pour about a teaspoon of oil over the dough and turn the dough in all directions to cover the surface with oil. You can also use an oil spray
Cover and let it rest for 5-10 minutes.
Take the dough out and divide into 10 equal sections.
Roll each piece into a small ball. Place all the balls on your working surface covered with plastic wrap.
Take the first dough and roll into an oval or rectangular shape with a length of approximately 8 inches.
Tightly roll each rectangle into a rope.
Pinch the ends and edges to seal.
Place the loaves 2 inches apart on a parchment paper lined baking sheet.
Spray top with oil or brush and cover with plastic wrap.
Let it rise for about an hour or until doubled in size.
Preheat your oven to 350F place one rack on the very top of the oven and another one in the middle.
Brush the top with milk and bake in the middle for about 12 minutes until bottom is browned.
Move them to the upper rack and continue to bake for another 3-4 minutes until top is lightly browned. Do Not Broil.
Let them cool down on a wire rack before consuming.