In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating that the yeast is activated.
In a large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the flour along with the softened butter and egg. Stir everything together until a dough forms.
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook if you prefer. If the dough feels too sticky, add a little more flour, but be careful not to add too much.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape them into small balls. Place them in a greased 9×13-inch baking dish, arranging them closely together.
Cover the baking dish with the towel again and let the rolls rise for another 30 minutes, or until they are puffed up and touching each other.
Preheat your oven to 350°F (175°C). Bake the rolls for 18-20 minutes, or until they are golden brown on top.
Once the rolls are out of the oven, immediately brush the tops with melted butter for extra flavor and a shiny finish.
Let the rolls cool slightly before serving. They’re perfect for enjoying with dinner, or you can serve them with jam, honey, or a little extra butter.
