1-In the bowl of a stand mixer, combine 3 cups of the all-purpose flour, 2 tablespoons rapid rise instant yeast, 1/3 cup granulated sugar, 1 teaspoon salt, 1 1/2 cups warm milk, 5 tablespoons softened butter, and 1 egg.

2-Attach the dough hook and mix on the lowest speed until the flour is incorporated, scraping the sides as needed.

3-Increase to medium speed and beat for 2 minutes.

4-Add 1/2 cup of the all-purpose flour and blend until incorporated, then repeat with another 1/2 cup of flour, mixing for 2 more minutes until a dough ball forms.

5-Add more flour as necessary; the dough should be slightly sticky, soft, and pulling away from the bowl edges.

6-Transfer the dough to a lightly greased bowl, cover, and let it rise for 30 minutes at room temperature.

7-Punch down the dough to deflate it.

8-Divide the dough into 24 equal pieces (about 2 ounces each) and shape into smooth balls by pulling the seams under and twisting.

9-Place the rolls on a greased quarter baking sheet or 9 x 13 baking dish.

10-Cover and let rise for another 30 minutes at room temperature.

11-Preheat the oven to 375 degrees Fahrenheit.

12-Bake the rolls for 12 to 15 minutes until golden brown; if they are browning too fast, cover with foil.

13-Remove from the oven and brush the hot rolls with 2 tablespoons melted butter, then serve immediately or store.