Put the warm milk, yeast and sugar in the bowl of your stand mixer.

Using the Paddle attachment, Stir to mix.

Add all the flour and the salt and mix until it looks crumbly. Switch to the dough hook, Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.

Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.

Shape the dough into a ball and place it in an oiled bowl, turning it over to coat with oil. Cover loosely and set aside to rise until double in volume. (About 1.5 hours to 2 hours)

Turn the dough out onto your working surface.

Deflate the dough gently, and divide it into 10 equal pieces. Cover the dough pieces and let them rest for about 15- 20 minutes

Roll out each piece of dough, one at a time, into a circle about 4” in diameter.

Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.

Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down. Cover loosely and let them rise for an hour or until almost double in size.

Brush them lightly with milk and using a pair of sharp scissors, make diagonal incisions on the top of the rolls. Sprinkle the Demerara sugar on top.

Bake at 400F for about 12 minutes or until they’re golden brown.