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1
Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.
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2
Melt 3/4 stick butter in a small saucepan.
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3
Add milk and heat to lukewarm.
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4
Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
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5
Butter a large bowl.
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6
Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky.
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7
Form into a ball and put in buttered bowl.
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8
Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
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9
Butter a 13- by 9-inch baking pan.
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10
Divide dough into 20 equal pieces and roll into balls.
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11
Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk.
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12
Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler.
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13
Let rolls rise, covered loosely, 15 minutes.
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14
Preheat oven to 375F.
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15
Melt remaining 2 tablespoons butter and cool slightly.
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16
Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes.
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17
Let rolls cool in pan on a rack 5 minutes.
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18
Turn out onto rack and cool to warm.
