In a small bowl, add warm milk and granulated sugar, sprinkle active dry yeast over it. Let the yeast set until foamy, about 5 minutes.
Add the yeast mixture to a large mixing bowl. Then add ¼ cup unsalted butter, large egg, kosher salt, and 2 cups of all-purpose flour. Beat the mixture on medium speed until batter is smooth.
Gradually add flour until a soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2 to 3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
Lightly grease a large bowl and place dough in ball, turning once to coat. Cover the bowl with a clean dish towel and set in a warm place to rise until doubled in size, about 45 to 60 minutes.
Punch the dough down gently. Lightly flour the work surface and turn dough out of the bowl. Knead lightly if necessary.
Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
Roll dough out to a 12 by 8 inch rectangle, half an inch thick.
Cut the dough into even pieces using a sharp knife so you have 24 to 30 pieces of dough.
Transfer rolls to prepared baking sheets. Cover with a dish towel and let rise in a warm place until almost doubled in size, about 45 to 60 minutes.
About 20 minutes prior to rising being done, preheat your oven to 350 degrees F.
Place the rolls in the preheated oven at 350 degrees F. Bake rolls for 12 to 15 minutes or until golden brown.
Remove from oven and brush with melted butter.
