1-First Steps: Mixing and Kneading: In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm milk. Let it sit until it gets foamy, which takes about 5 minutes, then melt 4 tablespoons of the butter. Next, in a stand mixer with a dough hook, combine the remaining sugar, flour, and salt. Add the yeast mixture and egg, then knead on low speed until smooth, about 5 to 10 minutes.

2-First Steps: Mixing and Kneading: Gradually mix in the melted butter and keep kneading on medium speed for another 5 to 10 minutes until the dough feels elastic. If it’s sticky, just scrape the bowl sides as needed and shape it into a ball. Cover it and let it rise in a warm spot until it doubles, which might take 1 to 2 hours.

3-First Steps: Mixing and Kneading: Mix the yeast with warm milk and sugar until foamy.

4-First Steps: Mixing and Kneading: Add the egg, melted butter, flour, and salt in the mixer.

5-First Steps: Mixing and Kneading: Knead until smooth, then let the dough rise.

6-Shaping and Baking: Grease a 12-cup muffin tin with butter and turn the dough out. Divide it into 12 equal pieces, then split each into 3 smaller ones. Roll each small piece into a ball and put three in each muffin cup. Cover and let them rise again until doubled, about 45 minutes to 1 hour.

7-Shaping and Baking: Preheat your oven to 375 degrees and brush the rolls with the remaining melted butter. Bake for 10 to 12 minutes until they’re golden and puffed. For the best results, brush with more butter and sprinkle salt on top before serving warm. Total active prep takes about 40 minutes, plus rising time.