Combine all the ingredients in the bowl of the stand mixer or a large mixing bowl. Mix and knead until a smooth and pliable dough forms, it should take about 7~8 minutes.

Place the dough in a lightly greased bowl, cover and rest for 60~90 minutes, until puffy but not necessarily doubles in bulk.

Grease 8 5~6oz. ramekins.

Gently deflate the dough, divide the dough into 8 equal pieces, then divide each piece into 4 balls. There will be 32 pieces in all. Now roll each piece into a ball.

Place 4 balls into each of the prepared ramekins. Cover the pans and let the rolls rise for 45~75 minutes or until the rolls have crested over the rims of the ramekins.

Preheat the oven to 350°F.

Bake the rolls for 25~30 minutes, or until golden brown and an instant-read thermometer inserted into the center registers 200°F.

Brush the rolls with melted butter and let them cool for 5 minutes in the ramekins. Then turn them onto a wire rack to cool completely. Serve warm or at room temperature.