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1. Sprinkle the yeast and sugar into ¼ cup of lukewarm water. Be sure that the water is lukewarm (110°F to 115°F). If the water is too hot, it will kill the yeast; if it is too cool, the yeast will not be activated.
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2. Let the yeast and sugar stand 2 or 3 minutes, then stir together to dissolve them completely. Set the cup in a warm, draft-free place, perhaps a turned-off oven, for 3 to 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
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3. If doubling does not take place, discard the mixture and start again with fresh yeast and water.
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4. Sift 4 cups of flour into a large mixing bowl. Gradually pour in the yeast mixture and the lukewarm milk, stirring first with a large wooden spoon, and then, when the mixture becomes too difficult to work, with your hands until all the ingredients are well combined and a firm dough is formed.
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5. Place the dough on a lightly floured surface and knead it by pressing it down, pushing it forward, then turning it back on itself. Repeat this kneading process for about 5 minutes, sprinkling it with a little flour every now and then to prevent the dough from sticking to the board.
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6. Place the dough in a large bowl, cover the bowl with a lightly dampened towel and let it rest in the warm, draft-free place for 1½ to 2 hours, or until the dough doubles in bulk.
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7. Punch the dough down with one blow of your fist to reduce it to its original volume. Cover with the towel and let it rise for another 20 to 30 minutes, or until it has again doubled in volume.
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8. Turn the dough out on the floured board and knead it as described above for about 5 minutes until it is smooth and elastic. It is now ready to be made into flower rolls and steamed buns.
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