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In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy.
Add the sourdough discard, melted butter, sugar, egg, and salt. Mix well.
Gradually add the flour, mixing until the dough begins to come together.
Turn the dough onto a floured surface and knead for 8-10 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the risen dough, then turn it out onto a lightly floured surface.
Divide the dough into 12 equal pieces and shape each piece into a ball.
Arrange the rolls in a greased baking dish or on a baking sheet, leaving space between them for expansion.
Cover the shaped rolls with a damp cloth and let rise for another 30-45 minutes, or until puffy and nearly doubled in size.
Preheat your oven to 375°F (190°C).
Bake the rolls for 20-25 minutes, or until golden brown on top.
Optionally, brush the tops with melted butter immediately after baking for a soft, flavorful crust.
Let the rolls cool slightly before serving.