Add all of the bread ingredients to the bowl of a stand mixer and mix, with a dough hook, until the dough is soft, smooth, and not too sticky. About 5-10 minutes.
Lightly grease a large bowl, add the dough, cover, and leave to rise somewhere warm for about 1 1/2 hours. The dough should be almost doubled in size.
Prehat oven to 350F.
Remove the dough from the bowl, and place on a lightly floured surface for shaping. For making dinner rolls, divide the dough into 16 equal portions. You can weigh the pieces of dough for super-accuracy, but I just divide in half by eye, and then continue to divide each half in half until I have the right number of rolls.
Arrange the rolls in a baking pan. For "pull-apart" style rolls, you can use 2 8-inch cake pans which should fit 14 rolls, or a 9 x 13 pan should fit all 16. Cover and allow to rise again for about an hour. They should look noticeably puffed up and start to crowd each other.
To make loaves, divide the dough in half, gently shape into a log, and place each half into a 9 x 5 loaf pan. Cover and allow to rise for another hour. The dough should rise about to or slightly above the top of the loaf pan.
Bake for about 25 minutes for the rolls, and about 35-40 minutes for the loaves. While still warm, brush the tops of the rolls or the loaves with the melted butter.
Allow to cool slightly before removing from the baking pans.