Combine flour, sugar and salt in a large mixing bowl.

Combine egg and milk in a measuring cup and mix well.

Nuke it for 1 minute at 600w. Add yeast and mix well.

Add milk mixture into the dry ingredients.

Use spatula to mix it until it's combined.

Place the dough on a baking mat.

Push it down, and outward, using the heels of your hands.

Add butter and continue kneading.

Knead the dough until the butter is completely incorporated.

If you can stretch the dough without breaking it, it's done.

Place the dough into a bowl and cover with plastic wrap.

Allow the dough to rise until it's doubled. (60-90 mins)

an eye on the bulk so it doubles. You need a longer→

Punch it down, take it out onto a lightly floured surface.

Use dough scraper to divided into 6 equal pieces.

Round all of the pieces into smooth balls.

Cover with a damp paper towel and let it rest for 15 mins.

Gently press the dough to release the air.

Fold the edges of the dough to seal it.

Roll it to make long teardrop shapes.

Use a rolling pin to stretch the roll.

Start at the wide part of the dough. Roll it up at the end

Place the rolls on the baking pan.

NOTE: I set hot water under the rack to stop it from drying.

Leave them in the oven until they double in size for 30-40 →

Remove the baking pan and cover while preheating the oven.

NOTE: I use the same size of baking pan to cover it.

Bake the rolls for 10 minutes or until golden brown.

Remove from the oven, place them on the cooling rack.

Allow them to cool and store them in an airtight bag.