1. In a bowl, combine warm milk, sugar, and yeast. Let sit 5–10 min until foamy.
2. Whisk in egg and melted butter.
3. Gradually mix in 3 cups flour and salt until a shaggy dough forms. Turn onto floured surface; knead 6–8 min, adding remaining flour as needed, until smooth and elastic (dough should be slightly tacky but not sticky).
4. Place in oiled bowl; cover. Let rise in a warm spot 1–1.5 hours, until doubled.
5. Punch down dough. Divide into 12 equal pieces; roll each into a smooth ball. Arrange in a greased 9×13″ pan, evenly spaced (they’ll puff and touch).
6. Cover; rise 30–45 min until puffy.
7. Preheat oven to 350°F (175°C). Bake 20–25 min until golden brown on top and internal temp reaches 190°F (88°C).
8. Brush with melted butter immediately after baking. Cool 10 min before serving.
   💡 Make-ahead: Shape rolls, refrigerate overnight, then bake straight from fridge (add 5 min bake time).

PREP TIME & NUTRITION (per roll, makes 12):
Prep Time: 25 min (+1.5 hr rise) | Cook Time: 22 min | Total Time: 2 hr 20 min | Servings: 12 | Calories: 160 | Net Carbs: 25g | Fats: 5g | Protein: 4g