In a large mixing bowl stir together the warm water and yeast. Stir in the flour, butter, and salt until well combined and a dough is formed.
Knead the dough by hand on a lightly floured surface for at least 7 minutes.
Form the dough into a ball and transfer to a large clean bowl. Loosely cover the bowl and set aside to rise in a warm place for 1 hour.
Separate the dough into 6 equal size balls and place them on a baking sheet at least 2-inches apart from each other. Flatten the dough balls into discs roughly 4-inches in diameter then use the side of your hand to make a crease down the center of each dough disc. Fold the dough discs in half along the crease then pinch the corners. Sprinkle the tops with a little flour to keep from drying out and set aside, uncovered, to rise for 45 more minutes.
Fill an oven proof pan with about 1-inch of very hot water and place it on the bottom rack of the oven then preheat the oven to 425°F.
Brush the tops of the rolls with milk then bake in the preheated oven until rolls are golden brown on top, about 15 minutes.
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