Step 1

Grease a 12-cup muffin tin; set aside.

Step 2

In a small saucepan, stir milk, sugar, and 2 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.

Step 3

Pour the milk mixture into the bowl of a stand mixer.

Step 4

Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.

Step 5

Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.

Step 6

With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.

Step 7

Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Step 8

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.

Step 9

Let it rise in a warm place, free from draft, for about 15 minutes.

Step 10

Turn the dough onto a lightly floured surface, and divide into 12 equal pieces.

Step 11

Form each piece into a ball and cut each ball into thirds.

Step 12

Place 3 dough balls in each muffin cup.

Step 13

Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.

Step 14

Melt remaining 2 tablespoons butter. Set aside

Step 15

Bake at 425ºF for 9-12 minutes, or until the rolls are golden brown.

Step 16

Brush rolls with melted butter.

Step 17

Remove from pans, and cool on wire racks.