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1
In a small saucepan, combine the milk, 3 tablespoons butter, and sugar.
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2
Place over medium-high heat and cook, stirring, until the butter has melted.
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3
Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
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4
Meanwhile, in large bowl, whisk together the flour and salt and set aside.
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5
Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
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6
Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes.
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7
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
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8
Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc.
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9
Divide the dough into 12 equal pieces.
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10
Using your hands, round each dough piece into a ball.
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11
Butter a buttered 9 by 13 by 2-inch baking dish.
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12
Place the balls of dough, seam side-down, in 3 rows of 4 each.
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13
Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
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14
Melt the remaining 4 tablespoons butter and liberally brush the rolls with it.
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15
Bake until golden brown, about 25 minutes.
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16
Remove the rolls from the oven and let cool slightly.
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17
Transfer the rolls to a cooling rack to cool completely before serving.
