In a small bowl, sprinkle the yeast over the warm water (Make sure it is the correct temperature so it does not kill the yeast.) Set aside.
In a large bowl, whisk together the pudding and the milk.
Mix in the softened butter. Add the yeast/water mixture and mix well. Set aside.
In a bowl, whisk together the flour and the salt. Add the flour mixture to the milk mixture and mix until well combined. Knead the dough for 4-5 minutes by hand, until you can pull a section of the dough out 3-4" and it doesn't break.
Cover the dough and let it rise in a warm place for 25-30 minutes or until it nearly doubles.
Divide the dough into 12 pieces and roll the pieces into dough balls.
Place the balls in a greased 9x13 pan. Cover the pan and let the dough rise on the counter one last time for about 20 minutes, while the oven is heating to 350ºF.
Bake the rolls for 20-25 minutes or until golden brown.
Serve warm.
Store leftovers in an airtight container at room temperature.
Video
Notes
*Use a stand mixer to mix the dough if you don't want to knead by hand. Or better yet, use a bread machine on the dough setting.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**