In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This ensures the yeast is active.

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Add the frothy yeast mixture, melted butter, and egg to the dry ingredients. Stir until the dough comes together.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.

If the dough is sticky, add a little more flour, 1 tablespoon at a time, until it’s easy to handle.

Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.

Let it rise in a warm, draft-free spot for 1-1.5 hours, or until it doubles in size.

Punch down the dough to release air bubbles. Divide the dough into 12-15 equal portions and shape them into balls.

Arrange the rolls on a greased or parchment-lined baking sheet or in a greased 9x13-inch baking dish, leaving some space between each roll.

Cover the rolls loosely with a kitchen towel and let them rise again for 30-45 minutes, or until puffy and nearly doubled in size.

Preheat your oven to 375°F (190°C).

Bake the rolls for 15-18 minutes, or until they are golden brown on top.

As soon as the rolls come out of the oven, brush them with melted butter for a glossy finish and extra flavor.