Preheat oven to 375°F. Prepare pan as directed below.
Whisk 3/4 cup flour, sugar, yeast, and salt in a large bowl or the bowl of a stand mixer.
Place milk, water, and butter in a microwave-safe measuring cup. Heat in 15 second increments until the mixture is between 120°F-130°F (very warm water).
Add milk mixture to the flour mixture and mix for 2 minutes, scraping the sides and bottom of the bowl. (I like using a dough hook with my stand mixer for this.)
Add 1/4 cup flour and mix for another two minutes, then add an additional 1 to 1 1/4 cups more flour, or until the mixture forms a ball in the mixer.
Turn dough out onto a floured surface and knead for about 5 minutes or until the dough is elastic and springs back when touched. Cover with a towel and rest for 10 minutes.
Cut and shape dough as desired (see below for instructions), then cover and let rest for 30 minutes.
Bake for 10-20 minutes depending on size and shape, or until golden and cooked through. Brush warm rolls with more melted butter.