Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F (it will be warm but not hot to the touch) and the butter is completely melted.

Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Then sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.

Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.

Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined.

If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.)

Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl. Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.

Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.

Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter. Serve warm. Then serve warm and enjoy!