Warm the milk over low heat on the stove or in the microwave. Make sure it is only lukewarm.
Add warmed milk to a heatproof jug, sprinkle yeast over the top, add a pinch of sugar and mix.
Allow approx 5 minutes for the yeast to activate.
Melt the butter and set it aside.
In the large mixing bowl or bowl from your stand mixer, add sifted flour, rest of the sugar, salt and whisked egg.
Mixed together with a spoon, then knead with a dough hook (on medium-low speed) or by hand until the dough no longer sticks to the bowl or your hands. This will take about 8 to 10 minutes.
Create a ball out of the dough and place it in a greased bowl. Cover with glad wrap and prove for 1 hour or until doubled in size.
Once proved, push the dough to release excess air. Then place the dough onto a lightly floured surface.
Create a roll and cut it into 16 equal pieces.
Create a small ball out of each piece and place them into a greased 20cm square baking dish.
Cover loosely with glad wrap and prove for 1 hour or until doubled in size.
Baste the top of the rolls and place in a preheated oven of 200°C for 20 minutes or until brown on top.
Remove the cooked rolls from the oven and allow them to cool in the tin for 5 minutes. Remove the rolls from the tin and allow them to cool further on a cooling rack or serve while still warm.