In a glass measuring cup or small bowl, heat 3/4 cup whole milk until it reaches between 105°F and 110°F.

Whisk 2 tablespoons granulated sugar and 1 packet active dry yeast into the warm milk, then let stand for 5 to 10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, whisk together the foamy yeast mixture, 1 room-temperature egg, and 4 tablespoons of melted unsalted butter.

Add 3 cups of the all-purpose flour and 1 teaspoon of fine salt to the liquid ingredients.

Mix on low speed for 1 minute to incorporate the flour, then increase speed to medium-low and knead for 6 minutes.

Add the remaining 1/4 cup of flour 1 tablespoon at a time if the dough clings excessively to the sides of the bowl, kneading until the dough forms a smooth, elastic ball.

Transfer the dough to a lightly oiled large bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot for 60 minutes or until doubled in volume.

Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.

Punch down the dough gently, transfer to a clean surface, and divide into 12 equal portions weighing roughly 60 grams each.

Shape each portion into a smooth ball by pulling the top surface tight and pinching the seam on the bottom.

Arrange the 12 dough balls in 3 rows of 4 in the prepared baking dish.

Cover the dish loosely with a clean kitchen towel and let proof for 30 minutes until puffy and touching.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Bake for 18 to 20 minutes until the tops are golden brown and the internal temperature reaches 190°F on an instant-read thermometer.

Remove from the oven and immediately brush the hot tops with the remaining 2 tablespoons of melted butter.