3 Tablespoons Warm Water
3 Tablespoons Sugar
1/4 Ounce Yeast
1/2 Cup unsalted butter
1 Cup Whole Milk
2 Cups Bread Flour
1/2 Teaspoon Salt
3/4 Cups All-Purpose Flour
Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Melt 3/4 stick (6 tablespoons) buffer in a small saucepan. Add milk and heat until lukewarm. Pour into a large bowl, add yeast mixture, remaining 2 tablespoons sugar, bread flour, and salt, and stir with a wooden spoon until well combined. Stir in 3/4 cup all-purpose flour, then, if necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, to make a slightly sticky dough that forms a ball.
Turn dough out onto a lightly floured surface and knead, adding more all-purpose flour it dough is very sticky, until smooth and elastic but still slightly sticky, about 10 minutes. Form dough into a ball, put in a buttered large bowl, and turn to coat with butter. Cover with plastic wrap and let rise in a warm draft- free place until doubled in bulk, about 1 hour.
Butter a 13-by-9 inch baking dish. Divide dough in to 20 equal pieces. Roil each one into a ball and arrange evenly in 4 rows of 5 in baking pan. Cover loosely with plastic wrap and let rise in a warm draft free place until almost doubled in bulk, about 45 minutes. Using a floured chopstick or edge of a ruler, make a deep crease down center of each row of rolls. Let rolls rise, loosely covered, for 15 minutes.
Put a rack in middle of oven and preheat oven to 375F. Melt remaining 2 tablespoons butter; cool slightly. Brush tops of rolls with butter and bake until golden, 20 to 25 minutes. Cool rolls in pan on a rack for 5 minutes, then turn out onto rack and cool, right side up, until warm.
The rolls can be baked up to 1 day ahead. Cool completely, then wrap well in foil and keep at room temperature. Reheat in the foil in a 375F oven for 15 to 20 minutes.
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