1. In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5 minutes until foamy.

2. In a large mixing bowl or stand mixer, combine the yeast mixture with the 1/4 cup room temperature butter, egg, salt, and 2 cups of flour. Beat on medium speed until smooth.

3. Gradually add the remaining flour 1/2 cup at a time until a soft ball of dough forms. Increase mixer speed to medium-high and beat for 2-3 minutes. The dough should be tacky to the touch but not stick to your fingers.

4. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size (about 45-60 minutes).

5. Gentle punch the dough down and turn onto a lightly floured surface. Let it rest for a few minutes while you prepare your baking sheets.

6. Roll the dough into a 12×8 inch rectangle, about 1/2 inch thick. Cut into 24-30 even pieces.

7. Place the rolls on prepared baking sheets. Cover and let rise again for 45-60 minutes until nearly doubled.

8. Preheat oven to 350°F. Bake for 12-15 minutes until golden brown. Brush immediately with melted butter.