In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes frothy. This ensures your yeast is active and ready to work its magic.

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the frothy yeast mixture, egg, and softened butter. Mix everything together until it forms a sticky dough.

Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes, adding small amounts of flour if necessary, until the dough becomes smooth and elastic. You’re looking for that perfect, slightly tacky feel—don’t worry if it’s not perfectly smooth right away.

Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This is called proofing and is key to getting that perfect soft texture.

Once the dough has risen, punch it down to release any air bubbles. Divide it into 12 equal portions and roll each portion into a ball. Place the rolls close together in a greased baking dish or on a lined baking sheet, ensuring they’re touching for soft, pull-apart rolls.

Cover the shaped rolls with the kitchen towel again and let them rise for 30-45 minutes, or until they have puffed up nicely.

Preheat your oven to 375°F (190°C). Once the rolls are ready, pop them in the oven and bake for 15-20 minutes, or until they’re golden brown and have a hollow sound when tapped on top.

As soon as the rolls come out of the oven, brush them with the melted butter to give them a beautiful, glossy finish. Let them cool slightly before serving.