Dissolve the yeast in the warm water. Make sure the water isn’t hotter than 115F. Let it sit for 5 minutes.
Mix together the flour, salt and sugar in a bowl. Add the warm milk, melted butter and yeast/water mixture. 
Using a dough hook attachment on a stand mixer, mix at a low speed until a dough has formed. Continue “kneading” for 3 more minutes. If you do not have a stand mixer, stir the ingredients together until a dough has formed, then knead the dough on a floured surface for 3-5 minutes. 
On a floured surface, roll the dough out until it is about 1/4 inch thick. Fold it in half, then in half again. Roll the dough out again until it is about 1/2 inch thick. Make sure you don’t roll it thinner than that!
Using a circular cookie cutter, cut out as many rounds as you can. Re-form the leftover dough into a ball then roll out and cut into more rounds. Repeat until all the dough is used up. You should have about 10-12 rounds. 
Place the cut out dough on a baking pan lined with parchment paper. Poke holes in the top with a fork, then cover and let it rise for 30-60 minutes. 
Preheat the oven to 400F and bake the bread for 14-17 minutes, or until the tops are a nice golden brown. 
Eat fresh, or store in a cool dry place for up to 5 days. Leftover bread is best toasted and buttered- yum!