In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if mixing by hand, combine the warm water, yeast, sugar, oil, salt, and 2 cups of the flour. Begin mixing the ingredients together, then gradually add the remaining flour, a little at a time, until the dough pulls cleanly away from the sides of the bowl.

Continue kneading the dough for 4–5 minutes in the stand mixer or 7–9 minutes by hand. The dough should develop into a soft, pliable mass that feels smooth but still retains a slight tackiness. Pause kneading after a few minutes to pinch off a small portion of dough; it should roll into a ball with minimal sticking. If the dough clings excessively to your fingers, sprinkle in a bit more flour as needed.

Transfer the dough to a lightly greased bowl, turning it once to coat the surface, and cover it loosely. Allow the dough to rise in a warm, draft-free place until it has doubled in size, approximately 1–2 hours.

Gently deflate the dough and tip it onto a lightly greased work surface. Divide it into 12 equal portions, aiming for about 2.75 ounces per piece. Shape each piece into a smooth ball, ensuring the seams are tucked underneath.

Arrange the dough balls in a lightly greased 9x13-inch baking dish or on a large, rimmed baking sheet lined with parchment paper or lightly oiled. Space the rolls about ½ to 1 inch apart to allow room for expansion during proofing.

Cover the rolls loosely with lightly greased plastic wrap, allowing the wrap to drape over the sides without anchoring it beneath the tray. This prevents the rolls from being compressed as they rise. Let the rolls proof until noticeably puffy and doubled in size, about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 400°F (200°C). Bake the rolls for 15–17 minutes, or until they are evenly golden brown and fully baked through.

As soon as the rolls come out of the oven, brush their tops generously with melted butter to add a rich, glossy finish. Allow to cool slightly before serving warm.