In a bowl combine the warm milk, 1 teaspoon of the sugar and the yeast. Let it rest 5 minutes.

In a large bowl whisk together the flour, remaining sugar and salt and egg.

Gradually stir in yeast mixture and 5 tablespoons of the melted butter, mix with a spoon until well combined it should be pulling away from the sides of the bowl. It will be a soft sticky dough.

Srape dough out of bowl into a non stick sprayed large bowl. Cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.

Cover with plastic wrap and let rise until doubled about 1 hour in a warm spot.

Brush each roll top with butter. Bake 20 to 25 minutes until golden and they sound hollow when tapped. Cool on racks.

Brush hot rolls lightly with melted butter These can be frozen and when thawed reheated in a 375°F oven about 5 to 10 mimutes.