Combine yeast and 1/2 cup warm milk in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, 1 cup milk, sugar, and next 3 ingredients in a large bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top of dough.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Turn dough out onto a floured surface; knead 5 or 6 times. Divide dough in half. Roll each dough portion on a lightly floured surface to 1/4-inch thickness. Cut with a 2-inch round cutter. Brush rounds evenly with 1/4 cup melted butter, and fold in half. Place rolls in 3 lightly greased 9-inch round cakepans.
Bake at 375° for 15 to 18 minutes or until golden. Brush with remaining 1/4 cup melted butter.