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Turn oven light on ahead of time and let it warm up (DON’T turn oven on).
Proof yeast with warm milk, melted butter and sugar (110-115 degrees).
Add salt, egg, and flour to your bread machine.
Once yeast is bubbly, add mixture to bread machine. Start dough setting on your machine. (If no bread machine, knead by hand for 15 minutes) Watch the dough and add a little flour if wet or water if dry until it is just tacky to the touch and does not stick to your finger.
When the kneading process ends (10 minutes) DO NOT LET THE DOUGH RISE IN THE BREAD MACHINE (No…No…No)
Lightly coat a bowl with oil and put the dough in it. Cover the bowl with a towel. Place in oven and let rise until double in size. (About 40 minutes)
Place dough on lightly floured surface (don’t punch down). The dough should be about 15 inches long and about 3 ½ to 4 inches wide.
Cut into 3 equal parts and keep cutting each piece in half until you have 24 pieces or you could stop at 12 if you want larger rolls. Tuck corners under to make each piece round.
Place dough pieces in 13 x 9 nonstick baking pan. Either butter pan or use parchment paper on the bottom of the pan for easy removal.
Cover with towel and let rise in oven with door cracked for about 45 minutes.
Take pan out of the oven. Preheat oven to 350 degrees and bake for 15 -20 minutes.