In a small bowl, add milk and sugar, sprinkle yeast over it. Let the yeast set until foamy, about 5 minutes.

Add the yeast mixture to a large mixing bowl. Then add 1/4 cup butter, egg, salt, and 2 cups flour. Beat the mixture on medium speed until batter is smooth.

Gradually add flour until a soft ball of dough forms. Then increase the mixer speed to medium-high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky.

Lightly grease a large bowl and place the dough in it, turning once to coat. Cover the bowl with a clean dish towel and set it in a warm place to rise until doubled in size, about 45-60 minutes.

Punch the dough down gently. Lightly flour your work surface and turn the dough out of the bowl. Knead lightly if necessary.

Roll dough out to a 12x8 inch rectangle, 1/2 inch thick. Cut the dough into 24-30 even pieces using a sharp knife.

Transfer rolls to prepared baking sheets. Cover with a dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.

Preheat the oven to 350 degrees F about 20 minutes before the rising is done.

Place the rolls in the oven and bake for 12-15 minutes or until golden brown. Remove from the oven and brush with melted butter.