Mix the yeast and water in the bowl of a stand mixer fitted with the dough hook. Let sit for 5-10 minutes to bloom.

Whisk together the milk, egg, oil, sugar and salt. Add this to the yeast/water and stir to combine. Add all the flour and stir with the dough hook to form a shaggy dough.

Knead on low for 8-10 minutes until smooth and slightly tacky.

Cover with a towel and let rise for 1 hour in a warm place until doubled in bulk.

Turn out dough onto a floured work surface. Cut into 12 pieces and shape the rolls into little packages by rolling against the counter.

Heat the oven to 375 and place the rolls in a parchment lined 13x9 pan that has been greased with cooking spray. Cover with the towel and let rise for 30 minutes.

Brush the rolls with the melted butter and then bake for 18 minutes until the tops are browned.

Remove from the pan immediately and set the rolls and parchment paper on a wire rack to cool.