Preparation Steps

• In bowl of an electric stand mixer whisk together warm water, yeast, and 0.25 tsp sugar. Let rest 5 to 10 minutes until mixture is foamy.
• Fit mixer with whisk attachment. Add in 0.33 cup sugar, warm milk, 5 tbsp butter, egg, and salt to yeast mixture. Blend (butter will remain separated at this point and that's fine).
• Add in 2 cups flour and mix until well combined.
• Switch mixer to a dough hook attachment. Add remaining 2.5 cups flour and mix until dough is nearly smooth and elastic, about 4 to 5 minutes (dough should be slightly sticky).
• Transfer dough to a greased, large mixing bowl and cover with greased plastic wrap. Allow dough to rise in a warm place until double in volume, about 1.5 hours.
• Punch dough down, divide into two equal portions. Shape each portion into a ball.
• Roll each dough ball out on a lightly floured surface into a large circle about 13 to 14 inches across, keeping thickness even.
• Spread each dough circle evenly with 2 tbsp softened butter.
• Cut each circle into 4 equal quarters, then each quarter into 3 wedges. Roll each wedge up starting from the wide outside edge.
• Place rolls on buttered 18x13 inch cookie sheet with the tip tucked on the bottom. Fit 3 rows of 8 rolls.
• Cover rolls loosely with greased plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F during the last 15 minutes of rising.
• Remove plastic wrap and bake rolls for 15 to 19 minutes until golden brown.
• Remove from oven and brush with remaining 3 tbsp melted butter. Serve warm or cool and store in airtight container.