In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for 5-7 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt.
Add the yeast mixture, melted butter, and warmed milk to the flour mixture.
Stir with a wooden spoon until a dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and transfer it to a lightly floured surface.
Roll the dough into a rectangle approximately 12 inches by 8 inches.
Cut the dough into 8 equal squares, then cut each square diagonally to form 16 triangles.
Place the triangles on a baking sheet lined with parchment paper, leaving space between them.
Cover the triangles loosely with a towel and let them rise for another 15 minutes.
Bake in the preheated oven for 18-20 minutes or until the bread triangles are golden brown.
Remove from the oven and let cool on a wire rack before serving.