In a large mixing basin, add warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, until it foams. This means that the yeast is active and ready for use.

Stir the melted butter and beaten egg into the yeast mixture until well combined.

Gradually add the flour and salt, working until the dough comes together. Depending on the humidity and temperature, you may not need to use all of the flour or may require a little extra.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little extra flour, but don't overdo it, since it will dry up the rolls.

Place the kneaded dough in a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place until it has doubled in size, about 1-1.5 hours.

After the dough has risen, punch it down to remove any air bubbles. Turn it out onto a lightly floured board and cut into 12 equal pieces.

Form each piece into a ball by pulling the dough underneath itself until the surface is smooth.

Place the molded dough balls in a greased 9×13-inch baking dish or on a baking sheet, allowing space between each for expansion.

Cover the shaped rolls with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, or until they are puffy and have filled the pan.

Preheat the oven to 375°F (190° C).

Once the rolls have risen, bake in a preheated oven for 15-20 minutes, or until golden brown on top.

Remove the rolls from the oven, and if desired, brush the tops with melted butter for a soft, glossy finish and extra flavor.

Serve the rolls warm, ideally straight out of the oven.