1. Set aside 1/3 cup flour for flouring board.

2. Pour the milk into a microwave safe plastic bowl (7 cups).* Cover with a vented microwave lid and cook on HIGH (1200W) for 40 seconds until it reaches 75 - 85 degrees F. Cool milk, if it reaches over 85F. Yeast will not activate if milk is too hot.

3. Combine half of the remaining flour and milk. Beat with a wire whisk until it is smooth. Add the yeast and mix well.

4. Add the remaining flour and mix well with a wooden or rubber spatula until smooth. Shape into a ball.

5. Cover with a microwave lid and cook on HIGH (1200W) for 10 seconds.

6. Turn out onto a lightly floured surface. Punch the dough down. Slice the dough into 24 equal pieces.

7. Form them into a ball by folding the corners into the center and pinching the ends together.

8. Place them on a board by leaving space in between. Place lightly moistened paper towel over the dough. Rest at room temperature for 10 minutes.

9. Tamp down dough on a lightly floured board. Shape each into a ball by folding the edges into the center and pinching the ends together.

10. Cover the microwave turntable with parchment, or waxed paper and place the balls on it. Cover the top with waxed paper and cook on HIGH (1200W) for 10 seconds.

11. Grease a baking sheet or cover it with parchment paper. Place the rolls on the baking sheet and cover the top with a damp paper towel to prevent it from drying. Let them rise for 10 minutes at room temperature until 1 1/2 times in size

12. Remove the paper towel and bake at 400F for 10 to 12 minutes on upper rack of the oven.

* Resin-treated plastic bowl works best (such as Ziploc). Dough does not stick and it is light enough to handle easily.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.