Warm the milk to 110F then pour into bowl of stand mixer and add half the sugar, and the yeast. Cover and set aside for 7 minutes. Melt butter while waiting.
Add the melted butter, egg, half the flour, 195g or about 1 and 1/2 cups, remaining sugar, and the salt.
Whisk together and scrape the bowl down then add the remaining flour and mix on medium using your dough hook until the dough comes together in a ball 2-3 minutes.
Continue mixing for about 2 minutes to knead the dough then finish off by hand until smooth and bounces back when pressed.
place in oiled bowl, cover with plastic and place in a warm place to rise for 1.5-2 hours or until doubled in size.
turn out onto your counter then press down and divide into 15-16 pieces.
Pinch the corners together so one side is smooth and rounded then turn upside down so the smooth side is facing up.
Cup the ball with your hands and move in a tight circular motion. This will pull the edge down and in creating a nice roll.
Place on a buttered 9x13 baking dish, or a few cake pans then cover with plastic wrap and allow to rise another hour.
Preheat the oven to 350F/180C.
Bake for about 20 minutes on the lower rack. Once baked brush with melted butter and enjoy.