Activate the Yeast: Warm the milk until it’s lukewarm (about 100-110°F). Add the yeast and sugar to the milk and stir to dissolve. Let it sit for 5-10 minutes until foamy. This step is essential to ensure your yeast is active. If it doesn’t foam, the yeast may be expired, and it’s best to start with a fresh batch for optimal rising.

Prepare the Dough: In a mixing bowl, combine flour, salt, softened butter, and the egg. Pour in the yeast mixture and stir until a dough forms. Knead for 8-10 minutes until smooth and elastic. Kneading is crucial for developing gluten, which gives the rolls structure. If the dough is too sticky, add a tablespoon of flour at a time until it reaches a workable consistency.

First Rise: Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size. This first rise develops flavor and texture, so be patient and allow the dough time to expand fully.

Shape the Rolls: Once the dough has risen, punch it down to release the gas, and divide it into 12 equal portions. Shape each portion into a smooth ball by tucking the edges underneath. Place the balls in a greased baking dish, spaced about an inch apart, allowing room for them to rise again.

Second Rise: Cover the baking dish with a cloth and let the rolls rise for another 30-45 minutes, or until doubled in size. This second rise ensures that the rolls will be soft and airy, with a light texture inside.

Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown on top. Rotate the pan halfway through baking for even browning. When done, brush the tops with melted butter for a shiny, soft crust.