Preparation Steps

• In a small bowl, whisk the warm milk and sugar until the sugar dissolves; sprinkle the active dry yeast over the milk and let sit 5 to 10 minutes until foamy.
• In a large mixing bowl, combine 2 cups of the flour and the salt. Add the melted butter and the egg, then pour in the activated yeast mixture and stir until incorporated.
• Gradually add the remaining flour, 1/2 cup at a time, stirring until a soft dough forms and pulls away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.
• Place the kneaded dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place until doubled in size, about 60 to 75 minutes.
• Punch down the risen dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9x13-inch baking pan, spaced slightly apart.
• Cover the pan and let the rolls rise a second time until puffy and nearly doubled, about 30 to 40 minutes.
• Preheat the oven to 375°F (190°C). Bake the rolls on the center rack for 12 to 15 minutes or until golden brown on top.
• Remove the rolls from the oven and immediately brush the tops with the additional melted butter. Let cool slightly before serving warm.