Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.

Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 90 minutes, or until dough has almost doubled in size. (Tip: I typically let my dough rise in the oven with the oven light on. The light is on, but the oven itself is off.)

Working with one piece of dough at a time, press/roll it into a 6”x9” rectangle.

Brush the top of the dough lightly with melted butter. (Note: You won’t use all of the butter at this step.)

Cut the dough in half lengthwise to create (2) 3”x9” rectangles. Gently lift a long edge of the dough and fold lengthwise to within ½” of the other long edge. (The bottom edge of the dough should stick out ½” further than the top.) Repeat process with other rectangle.

Cut each rectangle crosswise into (3) 3” pieces.

Lightly spray a 9”x13” baking pan with nonstick cooking spray.

Flip rolls over and place folded side down in prepared pan.

Repeat process with the remaining piece of dough, creating a total of 12 rolls.

Spray tops of dough with nonstick cooking spray and cover lightly with plastic wrap. Place pan in a warm location for 45-60 minutes, or until dough has risen but not quite doubled.

Preheat oven to 350°F. (Note: If letting dough rise in oven, make sure to remove pan before preheating oven!)

Bake rolls for 20-22 minutes, or until tops are golden brown in color.

Remove rolls from oven and brush with remaining melted butter.

Serve warm.