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1
Put the milk and butter in a saucepan and heat to melt the butter. Stir the yeast into the water and set aside to dissolve and start to foam, about 5 minutes.
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2
Pour the milk into a large bowl and stir in the sugar and salt to dissolve. Cool to tepid before stirring in the yeast.
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3
Stir in the flour to make a smooth batter, then, going no more than a heaping spoonful at a time, stir in as much more flour as you need (somewhere between 1/2 cup/60 g and 3/4 cup/95 g) to get a dough that pulls away clean from the side of the bowl when you stir.
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4
This will not look like bread dough; it's wetter. Another test is to poke your finger in the dough and when you can pull it out without dough sticking, it's done.
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5
This will not look like bread dough; it's wetter. Another test is to poke your finger in the dough and when you can pull it out without dough sticking, it's done.
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6
Punch down the dough and have a bowl of melted butter at the ready for shaping. Then, dip your fingers in the butter and cut off a piece of dough about 2 ounces/55 g in weight. Shape it into a round, coating it well with butter, and set on a baking sheet.
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7
Continue shaping rolls in this way, giving some space between them (you'll need two large cookie sheets for the job).
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8
cAgain, set aside in a warm place to double in size, about an hour.
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9
Heat the oven to 350u00b0F/180u00b0C - no higher! Bake until golden on top and cooked through, about 20 minutes.
