in large mixing bowl, combine milk, salt, 1 Tbsp sugar and butter. Microwave for a few minutes to heat milk and melt butter. Set aside.
In small bowl dissolve yeast and 1tsp of sugar in 1/4 cup warm water. Let yeast activate and become frothy.
Use your finger to test the temperature of the milk mixture. Add frothy yeast once milk is warm and not too hot. Stir together.
Add 6 cups of flour, stirring until smooth. Add additional flour 1/2 cup at a time until the dough begins to pull away from the sides of bowl. Dough will still be sticky.
Put 1 1/2 cups flour onto your work surface. Pour dough onto flour. Add an additional 1/2 cup flour on top of dough. Using both hands fold flour into dough adding more as needed to create an elastic texture. Knead dough for 5 minutes.
Grease a large bowl with butter or cooking spray. Place dough into bowl, Roll around to cover with butter/spray. Cover bowl with a clean dish towel and leave in a warm location until doubled in size (about 1 hour). Punch down, cover and let rise again for 1/2 hour.
Lightly grease work surface. Cut dough into 3 or 4 pieces. Working one piece at a time, Roll out flat and rectangular. Beginning at one long edge, Roll dough tightly to opposite side. Place seam side down on parchment covered baking sheet. Repeat with remaining dough.
Heat over to 400 degrees
Using a sharp knife, cut slits on top of each loaf. Let rise 1/2 hour.
Bake until tops are brown and thump when tapped.