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Pour warm milk into a bowl, add dry instant yeast, sugar, egg, flour, and potato starch.
Mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
Add salt and butter, mix for a couple more minutes, increase the speed of mixer to medium high, mix for 10 more minutes until the dough is well incorporated and comes up together.
Cover the dough and let it proof for 1-2 hours at 80F/28C. During that time perform 2 stretches and folds.
Roll or pat the dough into an 8" x 12" rectangle.
Spread the soft butter all over the dough.
Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Cut each rectangle into 5 smaller rectangles. So you will have 10 rolls in total.
Working with one rectangle at a time, fold it lengthwise to about ½" of the other edge, so the bottom edge sticks out about ½" beyond the top edge.
Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a pan, covered with parchment paper.
Let the rolls proof for about 1 hour until bigger and puffy.
Preheat the oven to 375F.
Bake the rolls for 20-22 minutes, until golden brown.
Remove rolls from the oven. Brush hot rolls with melted butter.