Activate the yeast: In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy. This indicates the yeast is activated.

Mix the dough: Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Stir to combine. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.

Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. The dough should be slightly sticky but manageable.

First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the rolls: Punch down the dough and divide it into 12-15 equal pieces (depending on the size you want). Roll each piece into a ball and place them in a greased 9×13-inch baking dish or on a baking sheet lined with parchment paper.

Second rise: Cover the rolls with a towel and let them rise again for 30-45 minutes, or until they have doubled in size.

Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown on top.

Brush with butter: Remove the rolls from the oven and immediately brush the tops with melted butter for a soft, shiny finish.

Serve: Allow the rolls to cool slightly before serving. They’re best enjoyed warm!