Put the sugar and yeast into the water, mix well and leave for 10 minutes for the yeast to activate.
Sift the flour into a bowl, add the salt and mix. Make a well in the centre and add the yeast/milk and the egg. Mix to a soft and slightly sticky dough.

Turn the dough out onto a well floured surface add butter. Knead well for 10 minutes, sprinkling the surface with flour from time to time if the dough starts to stick.
Make the dough into a ball and place in a lightly greased bowl. Cover and place in a warm place until the dough has doubled in size.
Turn the dough out onto a lightly floured suface. Knock the dough back and cut into 6 pieces.

Flour your hands and shape each piece into a ball. Take a ball of dough and stretch/ roll it out to about 5"x 3" (12cm x 7cm). Fold the dough in thirds longways, place the seam on the bottom and tuck the ends under to create the roll shape. Repeat with the remaining balls of dough.
Place the dough rolls on a lightly-greased baking sheet about ½" (1 cm) apart. Cover and leave in a warm place for about an hour or until the dough has puffed up and the rolls are just touching.

Brush the tops of the rolls lightly with the egg wash mixture.
Cooking Oil or butter oil the cooling rack thourly with the brush properly I put it top of the dough and press it to bake.
Bake at 175°C/350°F fan oven, 190°C/375°F normal oven for 10-12 minutes until golden brown. Place on a wire rack to cool slightly take out gently brush with butter and Enjoy!