In a 1-cup liquid Pyrex® measuring cup, add the water, sugar and yeast. Stir to combine Set aside to rise for 5 to 10 minutes or until frothy.

In a small saucepan set over medium low heat, add the milk. Scald. Remove from heat and stir in the butter. Set aside. Cool to 100ºF to 115ºF.

In the bowl of a stand mixer fitted with a paddle attachment, Add 4 cups flour, sugar, salt, yeast mixture and cooled, scalded milk. Mix until the ingredients are blended. Switch the attachment to the hook attachment. Knead the dough for 5 to 8 minutes.

In a large mixing bowl, add the oil and swirl to cover the sides. Add the dough to the bowl and toss to coat it on all sides. Cover with a clean dish towel. Set aside in a warm, draft-free place to rise until doubles in bulk, about 1 1/2 hours.

About 30 minutes before the dough has risen completely, preheat the oven to 400ºF.

Lightly flour a work surface, a silicon pad is a helpful tool. Roll out the dough into 1/4" thickness. Cut into 1 1/2" strips. Stack the strips. Cut into 2" pieces. Place in lightly greased muffin tins. Cover with a clean dish towel. Set aside until for 30 minutes or until almost doubled in bulk.

Bake for 12 minutes or until golden brown.

Serve with plenty of butter!