Place the milk in a small saucepan and place over medium heat. Heat the milk just until bubbles start to form around the edges. Remove from the heat and add 3 tablespoons of the butter and allow the butter to melt. Cool this mixture until it is about 110ºF.

While the milk is cooling, combine the warm water, yeast, and sugar in a small bowl. Let it sit until the yeast blooms.

Once the milk has come down to temperature and the yeast has bloomed, place both the milk mixture and the yeast mixture in the bowl of a stand mixer, or in a large bowl if making by hand. Add 2 cups of the flour and the salt. Mix until combined.

Add the egg, and mix until the egg has been fully incorporated.

Continue to add flour until the mixture just starts to come away from the sides of the bowl. It’s ok if it is still sticky. If using a stand mixer, change to the dough hook and knead the dough for about 5 minutes, until smooth. (If making by hand, turn the dough onto a floured work surface and knead the dough until it is smooth.)

Place the dough in a bowl that has been coated with oil. Cover with a towel or plastic wrap, and let the dough rise until about doubled, about 75 minutes.

Once the dough has risen, pour it out onto a floured surface. Roll the dough into a rectangle about 12-inches by 9-inches. You want to make sure the dough is about 1/2 inch thick. Cut the dough into 12 pieces.

Place the dough on a baking sheet that has been lined with parchment paper, a silpat liner, or lightly greased baking sheets. Cover and let rise again, about 45 minutes.

Preheat the oven to 325ºF.

Once the rolls have risen, place the baking sheet in the oven and bake until the rolls are golden brown, about 18-20 minutes.

Melt the remaining tablespoon of butter and brush it over the tops of the rolls as soon as they come out of the oven.