In a jar take lukewarm milk. Add sugar and yeast to it. Stir it and let the solution rest until yeast froths.
In a large kneading bowl, take flour, milk powder and salt. Add activated yeast solution and start kneading the dough.
While kneading, add butter on room temperature. Knead the dough for 2-3 minutes or until its smooth.
Keep the kneaded dough into a greased bowl and cover it.
Keep the bowl at any warm and dry pace until dough becomes double in volume.
Once dough doubles, punch it to release the air and divide it into four equal portions.
Using a rolling pin roll each portion into an oval shape sheet with ½ inch thickness.
Then start rolling it into a tight log as shown in the picture.
Place all the shaped dough portions into 9x4x4 inches loaf tin and cover with cling wrap.
Keep the tin in the refrigerator overnight or for a minimum of 12 hrs.
Next day morning, take the tin out. Brush the bread with milk and bake it in a preheated oven at 180 °C for 20 minutes.
After 20 minutes, take the baked rolls out from the oven and demould immediately. Apply butter and Let them rest on a cooling rack for at least 1 hr.