Instructions

1. Stir together warm water, yeast, and 1 Tbsp sugar in a bowl; let stand 5 minutes or until mixture is foamy.
2. Meanwhile, beat 3 Tbsp sugar, milk, ½ cup melted butter, and salt in a large bowl with a mixer at medium-low speed until blended. Add yeast mixture, beating until blended. Gradually add flour, beating until a soft dough forms.
3. Turn out dough onto a lightly floured surface; knead 4 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover loosely, and let stand in a warm place (85°F) for 1 hour or until doubled in size.
4. Divide dough in half. Roll each half into a 12-x 8-inch rectangle on a lightly floured surface. Cut each rectangle in half lengthwise to make 4 (12-x 4-inch) rectangles. Cut each rectangle vertically into 2-inch-wide strips; you should have 24 (4-x 2-inch) pieces of dough.
5. Fold each dough piece in half so short sides touch each other, and place dough pieces in a lightly greased 13-x 9-inch pan. Cover and let rise in a warm, draft-free place (85°F) for 1 hour or until doubled in size.
6. Meanwhile, preheat oven to 350°F. Bake rolls 20 to 25 minutes or until golden brown. Brush with ¼ cup melted butter. Serve warm.