In a bowl, add 1/2 cup of the warm water and yeast. Mix together and allow to foam and activate for 5 minutes.

In the bowl of a stand mixer, add theremaining 2 cups warm water, sugar, salt, oil, and 2 cups of flour. Mix well. Once the yeast mixture is foamy, combine the two mixtures with the paddle attachement.

With mixer turned on to medium speed, add remaining 4 cups of flour. Switch to the dough hook for the last two cups. Be sure to allow time for the mixer to incorporate all of the flour so its smooth and elastic. The dough will look wet dough still and that's okay.

Leave dough in your mixer. Cover with a clean kitchen towel and allow to raise for 20 minutes. Turn on with dough hook to deflate the dough. Repeat this step twice more so your dough has a total of 60 minutes rise time with 3 mixings to deflate.

Dump dough onto lightly floured or sprayed counter. Cut in half. Roll each half into a 15" round.

Spoon about 1/4 of the melted butter on each round of the dough and spread it around (like you would with pizza sauce). I like to give it a few minutes before slicing to allow the butter to slightly set.

Use a pizza cutter to slice each round into 16 equal triangles. I cut into 4 sections and then cut each section into 4. (Four bigger rolls you can cut each section into 3, giving you 12 rolls) Roll each triangle from the large end to the center, making sure the end us tucked under the roll.

Place rolls on a baking sheet lined with parchment paper or sprayed with non-stick spray but parchment is always my first choice). I do 16 rolls per baking sheet with 5 rows od 3 the long way and 1 row of 4 the short way. (see photo above)

Allow rolls to rise for 25 minutes before baking until plump.

Preheat oven to 375° and bake rolls for 17-20 minutes or until slightly golden. If you're serving them right away, brush with reamainging melted butter while hot. Makes 32 rolls. ** see notes below