Pour 4 cups of milk, 1 cup oil, and 1 cup sugar into a pot, and heat over medium-low heat until it is scalded, meaning just before boiling.
Remove from heat, and let cool to between 90 and 110 degrees, or lukewarm (feel the side of the pot, if it is hot, let it cool longer, it should be warm, not hot to the touch, if it is too hot it will kill the yeast).
Add in 4 cups of flour, and the active dry yeast. Mix together.
Add in another 4 cups of flour, and stir.
Cover with tea towel or pan lid and let sit until doubled in size, about an hour.
Once doubled in size, add in one more cup of flour, baking powder, baking soda, salt, and garlic slat.
Stir until just combined.
Let rest for 20-30 minutes (optional), or if using it later, this is the point where you would cover the dough and put it in the fridge until you need it, up to 48 hours later. Just remember to pull it out 1-2 hours prior to baking so it can warm to room temp.
When ready to bake, butter 2 muffin pans, and set aside.
Get dough, and pinch off balls of dough, about the size of a bouncy ball or slightly smaller than a walnut. roll it to form a ball, and add 3 to each muffin tin.
Cover and allow to rise for about 1 to 2 hours, until nice and fluffy and above the pan.
Preheat oven to 400 degrees and bake about 15-17 minutes, until golden brown.