Combine the yeast, sugar, salt, milk and water in your mixing bowl. Stir gently and allow to sit for five to 10 minutes so the yeast has time to activate and bloom. You will know it is ready when it starts to look a little like foam.

Add 1 cup of flour and mix with a wooden spoon, or paddle attachment if using a stand mixer. Stir until combined, about 30 seconds.

Add the remaining flour and 2 tablespoons of melted butter. Stir until the dough comes together and starts to pull away from the sides, about 1 minute.

Turn the dough out onto a lightly floured surface, OR switch to the dough hook in your stand mixer. Knead until the dough becomes smooth, roughly 5 to 10 minutes.

Gently form into a round dough ball.

Spray the inside of your mixing bowl with cooking spray. Place your dough into the bowl, turning once to coat.

Cover and allow to rise until doubled in size, about 1 hour in a warm room.

Remove the dough from the bowl and divide into 10-12 equal pieces.

Gently shape each into a ball by pulling the edges towards the bottom and pinching closed.

Place in a large round baking dish like a pie plate or 9 inch cake pan.

Cover and allow the dough to rest for 30 minutes, or until doubly in size.

Preheat the oven to 375 degrees.

Brush the rolls with the remaining 1 tablespoon of butter.

Bake for 20 minutes or until golden brown on top. Serve warm.