Mix the dry ingredients

• Combine the bread flour, dried yeast, salt and sugar in a large bowl.
• Whisk until evenly combined.

Add the wet ingredients

• Pour in the lukewarm milk.
• Add the slightly melted butter.

Form a shaggy dough

• Stir with a wooden spoon or stand mixer until a cohesive, shaggy mass forms.

Knead the dough

• Switch to the dough hook and mix until a smooth ball forms, or knead by hand on a lightly floured surface.
• If the dough is too dry, add a little butter until silky smooth.
• Knead a couple more minutes until smooth and elastic.

First rise

• Place the dough in a deep bowl greased with butter and brush the top with butter.
• Cover with plastic wrap and a cloth and let it proof in a warm spot until doubled in volume.

Shape the rolls

• Punch the dough down and turn it out onto your work surface.
• Divide into 12 equal pieces.
• Pull the corners of each piece up to the centre and pinch at the top, then flip, cup and roll into a tight, smooth ball.

Second rise

• Brush a 9x13 baking dish with butter and arrange the rolls inside.
• Cover with plastic wrap and a tea towel and let them poof up again.

Bake

• Brush the tops with whole milk or cream.
• Bake in the preheated oven at 190 °C until golden brown.

Finish and serve

• While still hot from the oven, brush the tops with melted butter.
• Pull apart and enjoy.