In a large mixing bowl, combine warm milk, sugar, and yeast. Stir and let sit for 8 minutes, until foamy.

Add the softened butter, egg, and salt. Whisk until smooth.

Gradually add flour, mixing with a spoon or dough scraper until the dough comes together.

Knead the dough for 8-10 minutes, either in the bowl or on a lightly floured surface, until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.

Punch down the dough. Divide into 12 equal pieces (about 70 grams each). Shape each piece into a smooth ball.

Arrange dough balls spaced slightly apart on a lined baking sheet or in a greased 9x13-inch dish.

Cover and let rise for 30 minutes, until puffy.

Preheat your oven to 180°C (350°F) while the rolls proof.

Bake for 18-22 minutes, until tops are golden brown.

If desired, brush tops with melted butter right after baking.

Let cool slightly before serving.