Most efficient technique to prepare milk and butter for proofed yeast? I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk.  The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the yeast started.  

My problem is that preparing the milk and butter mixture always seems to take too long.  My kitchen seems to be too cold for room temperature milk to take in the butter without clumping.  Then it's a huge hassle to put the milk/butter mixture on the stovetop and heat it until it's warm but not curdled.  

What are some easy techniques to help the milk come to room temperature (or a little above) faster?  Can I melt the butter in the microwave, and then put that in the milk?
I would put the milk in a glass, and then put that glass in a large pot filled with warm water, this should help get the milk up to temp quickly with out haveing to worry about going over.  When ever I use yeast i always shoot for around 100 F. Since body temp is 98.6, just stick your finger (clean finger) in the liquid and if it feels slightly warm you should be good to go.