Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients except the melted butter. Mix and knead to form a smooth, soft dough., Cover and let rise at room temperature for 1 to 11/2 hours, until doubled in bulk., Line a 9" x 13 ̋" pan with parchment, bringing it up the long sides of the pan; clip the paper to the sides. Or you can bake the rolls in two 8" or 9" cake pans, or on a parchment-lined baking sheet., Divide the dough into 24 pieces, about 1 1/8 ounces or 32g each. Shape each into a taut round, and place on the tray. Shape each into a ball, then place in the prepared pan, six rolls across and four down. Cover and let rise for about 1 hour., Toward the end of the rising time, preheat the oven to 350°F. When the rolls have risen, uncover and gently press down their tops so their sides are touching. Bake for 22 to 24 minutes, until golden brown. Remove from the oven; brush the tops with melted butter., Use the parchment sling to remove the slab of rolls from the pan and place them on a rack to cool., Wrap airtight and store for three days at cool room temperature. Or freeze for up to three months.