In the bowl of a stand mixer proof the yeast with the milk and a tsp of sugar for 10 minutes or till it becomes bubbly. Alternatively, proof the yeast in a big sized bowl if you do not have a stand mixer.
Once it proofs, add the egg, butter, sugar, and salt. Mix well with a ladle.
Now add the 3 cups of flour and mix again with the ladle till everything is incorporated. Let sit for about 5 minutes. After 5 minutes, knead the dough with the dough hook for a good 8-10 minutes, till the dough turns from sticky to tacky. Cover it and let it proof for at least 1 hour or until it doubles in size.
Once it proofs, punch down to degas. Transfer dough to a floured counter and knead by folding the dough over itself a few times.
Shape it into a rectangle and cut into pieces as fits your baking tray. I normally weigh my dough and make equal sized balls. This time I made 15 rolls.
Arrange it on an oiled baking tray, cover and let rise for an hour till the rolls become puffed up.
Preheat the oven at 180°C for 10 minutes. Brush the top of the rolls with milk and bake for 12-15 minutes till the top becomes golden brown. You can also sprinkle sesame seeds over it before baking.
Brush the rolls generously with butter as soon as they are out of the oven. Transfer to a wire rack and let them cool. Cover with a towel to prevent drying out.
These rolls can be had by themselves. Serve as you desire and get ready to bask in the appreciation of family and friends.