Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
In a mixing bowl, whisk all wet ingredients together. Make sure melted butter is warm or at room temperature. If you whisk hot butter into egg and milk mixture, they will solidify. If so, discard the mixture and start over
On slow speed, gradually add wet ingredients to dry ingredients and mix until the dough starts to come together, approximately 2 minutes. Scrape down the sides of mixing bowl if necessary.
Increase the speed to medium and knead until the dough is smooth and pull away from the mixing dough.
Transfer the dough to a lightly floured surface and knead with your hands.
Use your fingertips and gently lift and fold edge of the dough that's farthest away from you toward the middle. Turn the dough 90 degrees and fold again.
Repeat the process of turning and folding the dough until the it forms a smooth round ball, approximately 1 to 2 minutes.
Turn the dough seam side down in a lightly greased large mixing bowl. Cover tightly and let it proof until the size increases at least almost by half, approximately 1.5 to 2 hours.
Press down the dough and deflate. Transfer the dough to a lightly floured surface.
Divide the dough into 12 equal pieces (approximately about 2.3 to 2.5 oz each).
Work with 1 piece of dough at a time. Cover the rest with plastic wrap or a damp towel to prevent them from drying out.
Stretch the dough by using your fingers and pinch the edges together at the bottom to form a smooth dough.
Place the dough seam side down on clean, dry surface (no extra flour should be added at this point - see notes).
Use your hand to drag the dough in small circles until it is completely round and smooth.
Place the smooth dough seam side down on a baking pan lined with parchment paper at least 1 inch apart from each other.
Cover loosely with plastic wrap and let them rise until increase by half, approximately 1.5 to 2 hours.