1. To make the dough: In a large bowl, combine all the ingredients  and mix and knead — by hand or using a stand mixer — until the dough comes together in a smooth, elastic ball. This should take 5 to 7 minutes on low speed of a mixer and slightly longer by hand.

  2. Cover the dough and let it rise for 1 to 2 hours, or until it's puffy and close to double in size.

  3. Gently deflate the dough and divide it into six pieces; if you have a scale each piece should weigh between 80g and 85g. Shape the pieces into round balls and place them on a lightly greased or parchment-lined baking sheet or into a lightly greased 8” or 9” round pan (for pull-apart rolls). Cover the rolls and let them rise for about an hour, until noticeably puffy.

  4. To make the topping: Brush the rolls with about 1 tablespoon of the melted butter.

  5. Bake the rolls in a preheated 350°F oven for 20 to 24 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. 

  6. Cool the rolls on a rack.

  7. Store leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage.