Dissolve the sugar in the lukewarm water.
Proof the yeast with warm milk and wait for few mins or until bubbles form. Proofing is to sprinkle the yeast over the surface of the milk and tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty.
Then stir to combine your milk-yeast mixture and water-sugar mixture.
Add flour to the mixture little by little until the 1 1/2 cups are fully dissolved.
Roll out the dough on a floured surface and knead.
Slowly add in more flour as needed until you form a nice consistency.
Then form it into a ball.
Place the dough in an oiled container then covered it with a moist towel and place it in an airless area. Let it rise for 30-45 mins. After 45 mins, punch the dough to let the air out then knead the dough for at least 2 mins.
Then again, let it rest for 5-10 mins (make sure you cover it with the moist towel again)
Then divide it into 8-10 pcs or depending on how big you want them.