In a large mixing bowl, combine warm milk, sugar, and yeast. Stir gently and let stand for 5-10 minutes until the mixture becomes foamy and bubbly on top.

Add the melted butter, egg, and salt to the yeast mixture, whisking until well combined. Gradually add the flour, one cup at a time, mixing with a wooden spoon until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, turning once to coat all sides. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.

Punch down the risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by tucking the edges underneath and rolling between your palms. Place the shaped rolls on a greased 9x13 inch baking pan, spacing them about 2 inches apart.

Cover the shaped rolls and let rise for 30 minutes until puffy and nearly touching. Meanwhile, preheat your oven to 375°F. Brush the tops gently with melted butter. Bake for 12-15 minutes until the tops are golden brown and the rolls sound hollow when tapped.