These rolls are about as basic as they get but they are good. I can vouch for em. They are yeasty and soft and glisten after a post-bake butter brushing. 

Baking can be intimidating for some (read: me) but this recipe is simple enough that even the most novice of bakers can make this recipe without fear. There will be no day-old bread with this recipe.

METHOD

1. Combine milk, butter and sugar in a saucepan on medium heat until the butter is melted.
2. In a sepepate bowl add the flour and salt. A secret to makeing soft flaky rolls every time is to cut 1 tablespoon of butter into small pieces and massage it into the flour. 
3. Make a well in the flour mixture and the yeast to the well. 
4. Slowly pour in the warmed milk mixture (warm to the touch) into the well while simultaneously combining the flour with the other hand. 
5. With your hands combine the dough mixture. Turn over the dough onto a lightly floured surface and knead for 10 min or until the dough is smooth. It is kneaded enough when your are able to stick your finger and in the dough and it springs back.
6. Form the dough into a smooth ball and place in a greesed bowl. Cover and let rest for 1 hour or until the dough ball doubles in size.
7. After the first rise punch down the dough and turn over the dough onto a lightly floured surface. Cut the dough into even pieces and form them into balls.
8. Place the rolls into the baking dish evenly spaced. Cover and let rise for 30 mins. 
9. Preheat the oven to 400 degrees F. 
10. After the rolls have risen bake in the preheated oven for 20 min. Immediately after taking the rolls out of the oven brush with melted butter.
11. Tear apart and enjoy!