In a mixing bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
In another bowl, whisk together 2 cups of all-purpose flour and the salt.
Once the yeast mixture is frothy, add the flour mixture and 3 tablespoons of room temperature butter to the bowl. Mix everything together until a sticky dough forms.
Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes, adding in the remaining flour as needed, until the dough is smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about ½ inch thick. Cut the dough into squares or triangles.
Place the shaped rolls on a greased baking sheet or dish, cover them again with a kitchen towel, and let them rise for an additional 30 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for about 15-20 minutes or until they are golden brown on top.
Once the rolls are out of the oven, brush the tops with melted butter for an extra touch of richness and flavor.
