In a large bowl, whisk together warm whole milk, granulated sugar, and the packet of yeast. Cover with a clean tea towel and set aside for 5 minutes to let the yeast proof.

Once the 5 minutes is completed remove the tea towel. The yeast should be foamy. Add the salt, melted butter, and 1 cup of bread flour and mix. Continue adding 1 cup of flour at a time until all of the flour is stirred into the bowl and there is a nice ball of dough.

Drop the dough onto a lightly floured surface and knead it for 5 minutes. Once kneaded lightly oil a larger bowl with olive oil and rub some oil over top of the dough. Cover the dough with either a clean tea towel or plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.

Once the dough has doubled in size, punch the air out of the dough. Grease a 9x13 pan with either non-stick spray or butter.

Pour the dough onto a lightly floured surface and cut about 12 pieces of dough out of the large dough ball. Roll these pieces of dough in your hands till you have a nice smooth ball. Place each of the rolled dough balls into the lightly greased pan.

Cover with a tea towel and set aside in a warm place for another hour. The dough balls should double in size again.

Once the dough balls have risen, preheat the oven to 350℉/175℃/Gas Mark 4. When the oven is hot, place the pan into the oven and bake the rolls for 20-25 minutes.

Remove from the oven and let cool. Once the rolls have cooled remove them from the pan to continue to cool on a cooling rack.