Heat milk and butter until butter melts.
Set it aside until it comes to luke warm.
In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead it for 10 minutes until it becomes, soft, smooth and less sticky.
Use a bench scraper to handle the dough. Do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Add the cheese spread and spread it out evenly.
Roll it into a log.
Slice into 14 - 15 equal pieces.
Arrange them in a greased 10" tin or a baking tray.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 - 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.
