1-First Step: Activate the Yeast Pour 1 cup warm milk into a large bowl. Stir in 2 1/4 tsp yeast and 1/4 cup sugar. Let sit 5-10 minutes until foamy. This proves your yeast lives and starts the rising process.

2-Second Step: Mix Wet Ingredients Add 1/2 cup softened butter, 1 tsp salt, and 1 egg to the yeast mixture. Beat with a wooden spoon or mixer until smooth, about 2 minutes. The butter incorporates fully for even flavor.

3-Third Step: Incorporate Flour and Knead Gradually add 4 cups flour, 1 cup at a time, stirring until a shaggy dough forms. Turn onto a floured surface and knead 8-10 minutes until elastic and smooth. Avoid adding too much flour; dough stays slightly sticky.

4-Fourth Step: First Rise Place dough in a greased bowl, cover with a damp cloth. Let rise in a warm spot 1-1.5 hours until doubled. Punch down gently to release air.

5-Fifth Step: Shape the Rolls Divide dough into 2 equal parts. Roll each into a 12-inch circle on floured surface. Spread 2 tbsp melted butter over each. Cut into 12 wedges with a pizza cutter.

6-Sixth Step: Roll and Second Rise Roll each wedge from wide end to tip, placing point-side down on parchment-lined baking sheets. Cover and rise 30-45 minutes until puffy. Brush tops with remaining melted butter.

7-Final Step: Bake and Cool Bake 12-15 minutes until golden. Cool on racks 5 minutes before serving. Enjoy warm with butter or jam.