Preparation Steps

• Warm the milk to about 110-115°F. Stir in the sugar until dissolved, then sprinkle the yeast over the top. Let sit 5 to 10 minutes until foamy.
• In a large bowl, whisk together 2 cups of the flour and the salt.
• Add the melted butter and beaten egg to the foamy yeast mixture, then pour into the flour mixture. Stir until combined.
• Gradually add remaining flour, 1/2 cup at a time, until a soft dough forms and it’s only slightly sticky.
• Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Alternatively, knead with a stand mixer using the dough hook for 4 to 6 minutes.
• Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60 minutes.
• Punch the dough down and divide into 12 equal pieces. Shape each piece into a round and place in a greased 9x13-inch baking pan, spaced slightly apart.
• Cover the pan and let the rolls rise until puffy and nearly doubled, about 30 to 40 minutes.
• Preheat the oven to 375°F. Bake the rolls for 12 to 15 minutes, until golden brown on top.
• Brush warm rolls with additional melted butter if desired. Cool slightly before serving.