Once you incorporate the warm milk mixture with the dry ingredients, it will feel sticky until the starches hydrate. As the dough mixes, gluten formation rapidly occurs with constant kneading, creating an elastic texture. This process makes it easy to roll out and hold its shape.
I prefer to let my stand mixer knead using the dough hook attachment. But you can also use your hands to knead the dough on a floured surface
Rolling out and shaping
Cover the large bowl with plastic wrap and let the dough rest for 10 minutes before rolling. The dough will be warm from the heated liquids, around 90ºF (32ºC), which rapidly starts yeast fermentation and gas formation. This also allows the proteins to relax, so it’s easier to work with. Shape the dough into a square on a well-floured surface. Use a rolling pin to create a rectangle shape about 16 by 19-inch.
The dough should be even in thickness, about ¼-inch. Carefully roll from the longest edge into a tight cigar shape. Trim off the edges, as it’s mostly just dough, and then cut 12 even-sized pieces.
