In a small saucepan over medium-low heat, heat the dairy-free milk up until just before simmering. You don’t want it scorching hot, but also not too cold. Do not bring to a boil. Add the sugar and stir. Add the instant yeast and allow the mixture to sit for 5 minutes for the yeast to begin blooming.
During the 5 minutes, prep the flour. Put 3 cups of flour in a large bowl and add the salt. Mix to combine.
Make a well in the center of the flour and add the liquid mixture. Mix until a dough ball forms and pour the dough ball onto a floured surface.
Knead the dough by hand for about 10 minutes. Sprinkle with flour as you knead if needed - you want a smooth dough, not sticky.
Once the dough is kneaded, grease a glass bowl lightly with olive oil, place the dough ball in the center of the bowl, cover, and let rise for 1 hour. The dough should double in size.
After the hour is up, punch the dough ball and divide into 12 pieces. Roll each piece into a ball and place each ball in a greased 8x12 inch pan. Cover and let rise for another 30 minutes.
While the dough rises a second time, preheat the oven to 375°. Once the 30 minutes is up and the oven is ready, brush ½ of the melted butter mixture over the top of the rolls. Bake for 15-20 minutes until the tops are golden brown. Brush the rest of the butter mixture immediately after they come out of the oven.