• 1n envelope active dry yeast
• 1/4 cup warm water
• 2 tbsp sugar
• 1 cup milk
• 2 tbsp butter
• 3-4 cups all-purpose flour

Proof yeast and 1/2 tsp sugar in warm water.

Combine remaining sugar, milk, butter, and salt in saucepan. Heat just until butter melts. Cool to lukewarm.

Add yeast and 3 cups flour. Mix until smooth. Gradually add more flour, if necessary, to make a soft dough.

Knead until smooth and elastic.

Place into a buttered bowl and cover with a towel. Let rise until doubled, about 1 hour.

Punch dough down, knead a few times on a floured board, and then let rest, covered with the towel, about 10 minutes.

Divide dough into 12 pieces and roll into tight balls. Place on a lightly greased or parchment-lined sheet pan, cover with towel, and allow to rise until doubled, another 30-45 minutes.

Bake in a preheated 400°F oven for about 16 minutes.

Brush tops with melted butter as soon as they come out of the oven.

Cool on racks.