In a bowl mix together flour, sugar, salt and yeast.
Add milk and curd and make a soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Roll it into a thick disc and apply 1/4 th of the butter on it.
Bring together the edges of the dough to the centre and roll it again to a thick circle.
Again repeat with 1/4 th of butter.
Now if the dough is too soft to handle, just cover with cling film and put it in fridge for10-15 minutes.
Repeat with the remaining butter twice more.
Now roll the dough into a moderately thin disc.
With the help of a pizza cutter, slice it into 8 wedges.
Place ganache at the wider edge of the wedge.
Roll it as for crescent roll and tuck the end below.
Arrange on a greased baking tray and cover and set aside for 30 minutes.
By the time preheat oven to 200°C.
Once the rolls are puffed up, give milk wash all over the rolls with a pastry brush.
Bake for 12 - 15 minutes in the preheated oven.
Serve it hot with a cup of coffee.
