Activate the yeast - in a microwave safe bowl add the milk and sugar. Microwave for about 30 seconds until it's warmed through.

Sprinkle on the packet of yeast and place in a warm place for 5 minutes until foamy.

In your stand mixer combine the flour, yeast mixture, egg, and salt. Using the dough hook, starting slowly, then increasing speed, begin to combine the ingredients.

You want to mix until the dough is slightly shaggy in texture but mostly together. (Depending on the humidity and your location, you may need to add up to ¼ cup more warm milk to get the right consistency).

Next, add in the butter one tablespoon at a time until it's fully incorporated.

Once all the butter is incorporated, keep the mixer on medium speed, and knead the dough for 3-4 minutes.

Remove the dough ball and place in a lightly greased bowl and cover with a kitchen towel.

Let rise for 1 hour or until doubled in size.

After one hour, punch down the dough and separate it in half, then half again, then once more until you are left with 8 dough balls roughly the same size.

Add the dough to a 9x13 buttered baking dish and allow to to rise for another 25-30 minutes. (I also like to put these in a muffin tin for a fun shape!)

Preheat the oven to 375 degrees and bake the rolls for 12-14 minutes until golden brown on top.

Serve with butter and enjoy!