• In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
• Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
• Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
• Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
• Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
• Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
• Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

Storage the leftovers in a rolls in a container with lid.