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1. Combine the milk, butter, and sugar in a medium saucepan over medium heat, just until the butter is melted.
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2. Meanwhile, combine the flour, yeast, and salt in the bowl of an electric mixer fitted with the dough hook. With the mixer on low speed, slowly add the warm milk mixture and mix for about 30 seconds, until the dough begins to come together. Increase the mixer speed to medium and mix for another 5 minutes, until the dough forms a smooth ball.
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3. Transfer the dough to a lightly floured work surface and shape into a ball. Place in a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 1 hour, until doubled in volume.
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4. Punch the dough down and transfer to a lightly floured work surface. Divide the dough into 16 pieces and form each piece into a compact ball. Spray a 9-inch square baking dish with nonstick cooking spray. Arrange the rolls in the pan and cover with the dish towel. Let rise for another 45 minutes, until puffy.
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5. Meanwhile, preheat the oven to 350u00b0F. Bake the rolls for 12 to 15 minutes, until golden brown. Remove from the oven and brush the rolls with the melted butter. Serve warm.
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Note: This recipe is from the Big Ranch, Big City Cookbook by Louis Lambert.
