Preparation Steps

• Warm the milk to about 110–115°F. In a large bowl, sprinkle the yeast over the warm milk and stir in the sugar. Let sit for 5–10 minutes until foamy.
• Stir in the melted butter and beaten egg until combined.
• Add 2 cups of the flour and the salt, mixing until a shaggy dough forms. Continue adding remaining flour 1/2 cup at a time until a soft dough forms that pulls away from the bowl.
• Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5–6 minutes.
• Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm, draft-free place until doubled in size, about 60 minutes.
• Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 9x13-inch baking dish or on a baking sheet spaced slightly apart.
• Cover the shaped rolls and let them rise again until puffy, about 20–30 minutes.
• Preheat the oven to 375°F (190°C). Bake the rolls for 12–15 minutes, until golden brown on top.
• Remove rolls from the oven and immediately brush the tops with the reserved melted butter. Let cool slightly before serving.