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Activate the yeast: Mix warm water, sugar, and yeast in a bowl. Cover and Let sit for 5–10 minutes, until foamy.
Make the dough: Add butter or oil, powdered milk, salt, yeast mixture, and 375g flour to a large mixing bowl. Mix, adding more flour as needed, until the dough pulls away from the sides of the bowl.
Knead: Knead on low for about 10 minutes, until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise until doubled in size, about 45–60 minutes.
Shape: Punch down the dough and divide into 15 equal pieces. Shape each piece into a ball by pulling the edges toward the center, then rolling it between your palms until smooth.
Second rise: Arrange the rolls in a parchment-lined or buttered 11×9-inch casserole dish. Cover and let rise until doubled, about 30–45 minutes.
Bake: Preheat oven to 375°F. Bake for 22–28 minutes, or until lightly golden and the centers reach 195°F.
Finish: Brush the warm rolls with melted butter and enjoy!