Warm the wet ingredients.

In a large glass measuring cup, combine the milk and cut up butter. Heat in the microwave for 30 seconds. If the mixture feels warm and the butter has melted, stir it up. If it’s not warm yet or the butter hasn’t melted, heat for another 20 seconds. When it feels like bathwater and the butter has melted, stir in the sugar and salt.  Set aside.

 Add the yeast.

Put flour in a large mixing bowl and use your hands to create a well in the center. Pour half the warm milk mixture into the well. Sprinkle the yeast on top. Using a wooden spoon, slowly stir the flour mixture while pouring the rest of the milk into the bowl.

Knead the dough.

Sprinkle a handful of flour onto a clean work surface. Using the heel of your hand, press down on the dough, then fold the dough in half. Press down again, then fold. Keep kneading until the dough is soft and elastic, about 8 minutes.

Prepare a pan. 

Use a 13×9 inch baking pan (or quarter sheet pan) for best results. Line with parchment paper or rub the canola oil with a pastry brush or paper towel.

Let the dough rise.

Pull the dough apart into 12 equal pieces. Using the palms of your hands, roll each piece into a ball. Arrange the dough balls side by side in the prepared pan. Cover the pan with a clean kitchen towel. Set aside to rest in a warm spot while the oven preheats, about 10 minutes.

Preheat the oven to 400 degrees F.

Bake.

Transfer pan to the preheated oven. Bake rolls for 16-18 minutes until golden on top.

Let cool.

Remove pan from the oven. With a pastry brush, coat the tops of the rolls with melted butter.