First, put 2 tablespoons of butter with your milk and warm it up on the stove or in the microwave slowly. Have a candy thermometer handy, and pull it off heat when it reaches 105 degrees.

Add the sugar and yeast into a bowl, along with the milk mixture, and allow the yeast to activate. This takes around 5-10 minutes. You want the yeast to bubble up.

Next, warm your water up to 105 degrees. Slowly pour into the yeast mixture once it has activated.

Slowly add in your flour and salt. Begin working it in the liquid. You want your dough to be slightly sticky to the touch. I use a spatula and hand mix my dough, as a stand mixer always seems to overwork the dough and make it tough. You might not use all the flour, just work in a little at a time until it reaches that slightly sticky texture.

Next, place the dough ball in a greased bowl and cover it, and let stand for 15 minutes.

Follow up by greasing an muffin pan really well, and then pull out your dough on a lightly floured surface. Pinch off little balls and place three small balls in each muffin tin hole. Depending on the size you can get around 10-12 rolls.

Cover again and allow to sit for another 15 minutes. While they rest turn your oven to 425 degrees.

Take the remaining butter you haven't use and melt it. Before you put these in the oven baste each roll with butter. Pop in the oven and bake for 9-12 minutes or until the rolls are cooked through.

Once you pull them out baste again with the melted butter, and serve.