Combine 3 cups of flour, yeast, sugar, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.
Mix on low using the dough hook until the ingredients are combined.
Continue adding flour, 1/4 cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn't come off on your fingers if you pinch it.
Continue to knead on low for 2 minutes.
Cover the bowl.
Let the dough rise for 30 minutes in a warm, draft-free spot.
Uncover, and deflate the dough by punching down.
Divide dough to form 24 rolls.²
Place rolls onto prepared baking pan.
Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
Toward the end of the rising time, preheat oven to 375 F.
Bake the rolls for 12-15 minutes, or until light golden brown.³
Remove rolls and brush with the 2 tablespoons melted butter.
Video
Notes
Anything from skim to whole milk will work. Whole milk will give you a richer roll.
I divide the dough in half. Then, I divide each half in half to form 4 pieces. I then divide each of the 4 pieces in half again to form 8 equal pieces. Each of those pieces I divide into 3 rolls to form 24 rolls.
If the rolls are browning too quickly, tent the rolls with foil.