Add yeast to warm milk, set aside for a couple minutes.
Measure out the dry ingredients, place into the bowl of an electric stand mixer. Using the paddle attachment,add milk/yeast mixture slowly to the bowl with the mixer on medium speed. Mix until the dough (which will be sticky) leaves the side of the bowl and starts to gather around the paddle attachment. Do not kneed or add flour to the dough.
Place the dough in a well oiled bowl, turning to coat. Let rise till double in size in a draft free place.
Stir the dough down (it will be sticky) form into balls. Do not add flour to the dough, place flour on the counter and coat your hands with it as needed to roll the sticky dough. Place the dough balls on a greased cookie sheet an inch apart to give them room to rise. Let rise in a draft free place until double in size.
Bake at 425 degrees for about 20 -25 minutes OR until brown. Brush with butter while hot.