Combine Yeast, 1/2 the sugar, and the water in the large bowl of an electric mixer. Let stand until bubbly, about 5 minutes. Add the milk, the remaining sugar, salt and 1/2 the butter. On low speed, add 3/4 cup flour. Beat at medium speed for 3 minutes. On low speed, add the remaining flour, 1/2 cup at a time, until a soft dough is formed. Turn out on a lightly floured board and knead, adding more flour, if necessary, until smooth and elastic, 8-to-10 minutes. Transfer to a lightly buttered bowl, turning to coat the dough. Cover and let stand in a warm place until doubled in volume, about 1 hour. Punch down the dough and turn out on a floured board. Let rest for 5 minutes. Roll out the dough 1/2-inch thick and cut into 3-inch rounds. Make a crease at the middle of each round with the back of a knife. Brush lightly with the remaining butter. Fold the dough over and gently press the edges together. Place the rolls 2 inches apart on ungreased baking sheets. Cover with flour-rubbed dish towels and let rise in a warm place for 35 minutes. Preheat oven to 425F. Bake until golden brown, 12-to-15 minutes.

Peter Kump - Prodigy Guest Chefs Cookbook