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To make the dough: In a large bowl or the bowl of a stand mixer fitted with the dough hook, stir together the mix and yeast.
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Add the butter and milk, then mix by hand using the handle-end of a wooden spoon, or with the mixer on medium-low speed to form a soft, shaggy dough. (This should take about 30 seconds by hand or about 1 minute with the mixer.) If the dough seems dry or stiff, add additional milk 1 teaspoon at a time until the dough comes together; it won't look smooth at this point. Cover the bowl and let it rest for 5 minutes.
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If working by hand, transfer the dough to a greased surface and use greased hands to knead the dough until smooth, about 5 minutes, using a bowl scraper to release any sticky dough from the surface as needed. If using a mixer, knead the dough on medium-low speed for 3 to 5 minutes, until smooth. Return to the bowl, cover, and let rest for 5 minutes.
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Preheat the oven to 375°F with a rack in center.
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Divide the dough into 12 pieces (about 66g each).
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Working with one piece of dough at a time, shape into balls by pulling the edges of the dough in toward the center and then pinching the seam shut. (It should look like a dumpling or garlic bulb at this step.) Place the dough on a clean surface, seam-side down, and cup your hand over the dough. Move it in a circular motion, exerting some downward pressure so that some surface tension builds and shapes the dough into a tight, neat ball. (If the dough sticks too much to the surface, grease it slightly and try again. If the dough slides around and doesn’t stick enough to build tension, wipe the surface clean and then moisten it slightly.)
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Place the shaped rolls on a parchment-lined or greased baking sheet, spacing evenly apart.
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Cover the shaped buns and let them rise in a warm (90°F) spot for 30 to 35 minutes, until puffy. When poked gently with a floured finger, the indent should remain or slowly fill back in; if it bounces right back, allow the rolls to rise for another 10 minutes and then check them again. Note that if your milk was cooler than 120°F to 130°F and/or if the rising environment is on the cool side, the proof time will be slightly longer. Be sure to check the dough for signs of readiness rather than the time on the clock.
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Using scissors or a sharp, serrated knife, cut a slit in the tops of the rolls about 1/4" to 1/2" deep, if desired.
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Bake for 20 to 25 minutes, until deep golden brown. The internal temperature should be at least 190°F when measured with a digital thermometer.
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To add the topping: Remove the rolls from the oven and place the pan on a rack to cool. While the rolls are still hot, brush with the melted butter, if desired.
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Allow the rolls to cool for 10 minutes before serving warm.
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Storage information: Store leftover rolls at room temperature, well-wrapped, for up to 3 days. Reheat rolls wrapped in aluminum foil in a preheated 350°F oven for 5 minutes, or until heated through. Alternatively, microwave in 5- to 10-second increments, just until warm. Freeze for longer storage.
