In a large mixing bowl, sprinkle the yeast over the lukewarm water and allow it to sit for approximately 5 minutes until dissolved and foamy. This step activates the yeast and ensures the rolls rise properly.

In a small saucepan, combine the milk, 3 tablespoons of butter, sugar, and salt. Warm over low heat until the butter has melted and the milk feels comfortably warm to the touch. Avoid overheating; if the mixture becomes too hot, let it cool slightly before use.

Stir the yeast mixture gently, then pour in the milk mixture while stirring continuously until smooth. Add 2 cups of flour and mix until nearly smooth, leaving just a few small lumps. Gradually add more flour, one cup at a time, until a soft dough forms. The dough should be pliable but not sticky.

Transfer the dough to a floured surface. Knead gently for several minutes until smooth and elastic, adding small amounts of flour as necessary. This develops the gluten and gives the rolls their signature fluffy texture.

Lightly grease a clean bowl with a small amount of vegetable oil. Place the dough into the bowl, turning it once so all sides are coated. Cover with plastic wrap or a clean damp towel and allow to rise in a warm, draft-free location for about 1 hour, or until the dough becomes soft and puffy (it does not need to double in size).

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

Punch down the risen dough to release air. Transfer it to a lightly floured work surface and roll it out to approximately 1/4-inch thickness. If the dough resists rolling, let it rest for a few minutes before continuing.

Using a 2 1/2-inch round biscuit or cookie cutter, cut the dough into circles. Dip the cutter in flour as needed to prevent sticking and cut as closely together as possible. Using the back of a butter knife, press a light crease down the center of each round. Brush each piece with melted butter, then fold it in half along the crease to form a half-moon shape. Press gently to seal the edges.

Arrange the rolls on the prepared baking sheets, leaving about 2 inches between each one. Brush with additional melted butter.

Bake the rolls for 15–18 minutes, rotating the trays halfway through for even baking. The rolls are done when puffed, golden brown, and slightly crisp at the edges.

Remove from the oven and immediately brush the tops with the remaining melted butter for a rich, glossy finish. Serve warm or at room temperature.