In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, a pinch of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means your yeast is alive and ready to work its magic!

Add the remaining ¼ cup sugar, the room temperature egg, and the melted butter to the yeast mixture. Mix on low speed until just combined.

In a separate bowl, whisk together 3 ½ cups of the all-purpose flour and the salt. Gradually add the flour mixture to the wet ingredients in the stand mixer bowl, mixing on low speed until a shaggy dough forms. If you don't have a stand mixer, you can do this by hand, stirring with a wooden spoon until a shaggy dough forms.

Once the dough starts to come together, increase the mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add more flour, one tablespoon at a time. If it seems too dry, add a teaspoon of milk.

Lightly grease a clean large bowl with butter or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions. For perfectly round rolls, shape each portion into a smooth ball. For slightly different shaped rolls, you can flatten each ball slightly and fold it in half, then in half again to create layers, and shape into a rough ball.

Arrange the shaped rolls about 1-2 inches apart on a greased or parchment-lined baking sheet. Cover them loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until puffy and nearly doubled.

While the rolls are proofing for the second time, preheat your oven to 375°F (190°C).

Once the rolls have finished their second rise, bake them in the preheated oven for 15-20 minutes, or until they are beautifully golden brown on top and sound hollow when tapped on the bottom.

Immediately after removing the rolls from the oven, brush the tops with the 2 tablespoons of melted butter. This adds a lovely sheen and extra flavor. Let them cool slightly on the baking sheet before serving.