Step 1

In a small bowl or measuring cup dissolve the active dry yeast in the warm water with 1 teaspoon of sugar.

Step 2

Set aside in a warm place for 5 minutes and allow to foam up. This is called "proofing".

Step 3

Beat milk, 1/2 cup sugar, and egg in the large bowl of a stand mixer fitted with the paddle attachment.

Step 4

Stir in 1/2 cup of flour.

Step 5

Add the yeast mixture.

Step 6

Add 1/4 cup of the butter and the salt and mix well.

Step 7

Add 1 1/2 cups of flour and beat until smooth.

Step 8

Stir in enough remaining flour to form a soft dough.

Step 9

Turn onto a floured surface and knead until smooth about 6-8 minutes or knead in your stand with the dough hook mixer according to manufacturer's instructions - usually about 2-3 minutes.

Step 10

Put the dough in a greased bowl. Grease the top and cover it with plastic wrap or a clean kitchen towel or tea towel.

Step 11

Allow to rise in a warm spot for about an hour, or until doubled.

Step 12

Punch dough down.

Step 13

Spray muffin pan with nonstick cooking spray.

Step 14

Roll into 72 equal sized balls for 24 rolls.

Step 15

Dip the balls in the remaining melted butter and place three in each greased muffin cup.

Step 16

Cover and let rise until doubled, about 45 minutes.

Step 17

Bake at 375 degrees for 12-15 minutes or until golden brown.

Step 18

Brush with melted butter.

Step 19

Serve with butter or honey butter.