In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment,combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn’t dissolve or foam, your yeast is dead.
Using the dough-hook, mix on medium-low speed until the dry ingredients are combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 3 cups of flour total.) Continue mixing on low speed for 4-5 minutes. Then form the dough into a ball with your hands and transfer it to a greased bowl. Cover tightly with plastic wrap and allow to rise in a warm environment , and for 1 hour or until doubled in size.
Gently punch the dough down and divide into 12 equal-sized pieces. Form each piece into a ball and place the dough balls in a greased baking dish. Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes.
Prep your oven and baking dish. Preheat the oven to 400°F.
Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
Remove the baking dish from the oven, and brush the tops of the rolls with butter.