Dissolve yeast in warm milk. Let rest for about 5 minutes. When yeast is foamy, it is ready to use. Soften butter and mix it with flour, milk-yeast mixture, and sugar. Add salt and flour last. Knead dough until it is smooth and elastic in texture.
Lightly oil dough and put in covered bowl for about 1-2 hours or until it has doubled in size.
Portion dough into (77 g) balls and cut a cross on the top of each one with a knife. Let dough rest for about 15-20 minutes, covered with a towel.
Brush the tops of the bread rolls with milk and place in a preheated oven, 200C (400F) and bake for about 20 minutes or until brown.
