Add 4.5 cups of flour and 2 teaspoons of salt to your mixing bowl;
Then beat one egg and then add 2 tablespoons of melted butter to your dough;
Prepare mixer with your hook attachment for dough (if you have one) - otherwise, prepare yourself for a dough mixing session;
Add egg, butter and yeast solution (prepared in bullets 1-3 above) to the flour, and mix for a few seconds;
Then start adding warm milk (about 1 cup) until your dough is moist;
Place your dough on a board and start kneading it together;
Knead the dough for about 10 minutes, until the surface is smooth;
Place the dough back into the bowl, cover and set aside in a warm place for about an hour (the dough should double in size)
Remove the dough from the bowl and place back onto your cutting board. Then form into 16 small, or 8 large rolls. Using a sharp knife, I cut the dough into 8 pieces; then I halve each piece to form the proper amount of dough for 16 balls. Caution: be careful to not over-knead the dough, as you may lose the air and the rolls could become dense inside;
Using a knife, cut make a cut into each roll, almost to the bottom of it;
Place the rolls onto a floured sheet pan with parchment paper. Make sure they are floured on all sides. Then cover them with a kitchen towel and then let them rise for another hour - they will grow and become more fluffy;
Bake the rolls in a preheated 425F oven, on the middle rack, for about 20-25 minutes, or until they’re golden brown on top;
Let the rolls cool off and serve with butter or your choice of condiment!