Transfer warm milk to a mixing bowl. Add yeast and sugar. Mix and let it sit for 5minutes.
Add flour and salt. Mix with a spatula until dough begins to form. Add softened butter and bring the dough together by hand without kneading. You will end up with a coarse dough. Cover the dough and set aside for 10minutes.
Knead for about 10 to 12 minutes until a smooth dough is formed. Cover and set aside.
Make Roux:In a small bowl mix flour, melted butter and chili flakes till you have a smooth consistency. Roll dough by hand into a log of about 20cm long. Flatten with a rolling pin into a 20 by 50 cm rectangle.
Pour roux evenly over the top of rolled out dough leaving a 2cm margin on one of the short ends ungreased. Flatten the ungreased area as thin as possible.
Starting at the 20cm greased end, roll dough tightly into a cylinder making sure the seam side is down.
Using a very sharp knife cut dough into 1.5cm thick. Place on a baking tray with space in between, cover with cling film and let it double in size. This will take about 30 minutes.
Add a tablespoon of oil to a skillet and turn on medium heat. Gently lift one of the raised rolls and turn over into the hot skillet, bottom side up. Cover with lid and cook for 4 minutes. Flip over when it is golden brown and cook the other side.
Take off heat and enjoy this springy deliciousness.