Combine 3 cups of flour, yeast, sugar, salt, warm milk,cream, butter, and egg in the bowl of a stand mixer. (Make sure milk is warm as this is what activates the yeast)

Using the dough hook turn the mixer on to the lowest speed until flour is incorporated, scraping down the sides of the bowl as necessary.

Increase speed to medium and beat for 2 minutes. (can be kneaded by hand as well)

Add 1/2 cup flour and blend and then add another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.

The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 

Transfer the dough to a lightly greased bowl and cover with cling film. Let rise for 30 minutes at room temperature.

Deflate the dough by punching down lightly. Pinch off pieces of the dough and form 16 buns. (can be made smaller for slider buns, etc)

Transfer the rolls to a lightly greased baking dish. (For pot buns, dust tray with flour first.. Place buns, then sprinkle flour on top again) Cover with cling film again and let rise for an additional 30 minutes at room temperature.

Preheat oven to 180 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through.

For normal rolls or buns:Remove rolls and brush hot rolls with the melted butter. Serve immediately!