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To a bowl of a stand mixer, add the warm milk, room temperature sourdough discard, egg, melted butter and sugar. Mix on low speed until smooth.
To the wet ingredients, add the flour, instant yeast and salt. Mix again on low speed. Stop to scrape the sides of the bowl and then continue to mix on medium speed for 6-8 minutes.
Remove the dough and place it in a lightly greased bowl and cover.
Place the dough in a warm place and allow it to double in size (about 1 hour).
Once the dough has doubled in size, punch the top to remove air bubbles and place it on a lightly floured work surface.
Divide the dough into 16 equal pieces.
Shape each piece into a round, tight ball and place them in a greased 9x13 metal baking dish.
Cover the baking dish with plastic wrap and let the dough rest for its second rise (about 30-45 minutes).
Preheat the oven to 350 degrees F. Bake for 18-22 minutes or until golden brown.
Remove from the oven and brush the top of each roll with melted butter. Serve warm.