Put your dry ingredients and the butter directly into the bowl of your stand mixer. Use a whisk (or the paddle of your stand mixer) to blend the ingredients together. Put the dough hook on your mixer and then slowly add the lukewarm water to the dry ingredients. (Be sure your water is lukewarm (100 degrees or less). Water that is too hot will kill the yeast.) Knead for 5-7 minutes in your stand mixer. Your dough should be sticky when the kneading is finished.

Remove the dough from the mixer bowl onto your counter or a lightly-floured cutting board. Knead briefly by hand until your dough is smooth and soft (like an ear lobe). Form the dough into a ball and put it into a greased bowl. Cover the bowl loosely with plastic wrap Let the dough rise until it is doubled. This will take about an hour.

Gently deflate the dough (press your finger into the center of the risen dough) and turn it out onto a lightly greased surface. Press the dough down gently.

Gently divide the dough into 12 to 16 pieces.

Shape each piece of dough into a round ball, being careful not to work the dough too much. Place balls of dough into lightly greased muffin tins. Cover the tins with lightly-greased plastic wrap and set the muffin tins in a warm place for about an hour. You want the dough to rise until it is very puffy.

Remove the plastic wrap and bake the rolls in a 350 degree F. oven for 25 minutes. You want golden brown domed tops and slight-colored sides for the rolls.

Remove rolls from the oven and cool on a rack. Brush the tops of the rolls with melted butter. You may choose to sift a little white flour on the tops of the muffins.