Mix the dough: Add 4.5 cups all-purpose flour (plus more as needed) (start with 3 cups), 2 tablespoons instant (rapid-rise) yeast, 0.3 cups granulated sugar, 1 teaspoons salt, 1.5 cups warm milk (around 110°F), 5 tablespoons unsalted butter, softened, and 1 egg, at room temperature to the bowl of a stand mixer fitted with a dough hook. Mix on the lowest speed until the flour is fully incorporated, scraping down the sides of the bowl as needed.

Develop the dough: Increase the mixer speed to medium and beat for 2 minutes. Add another ½ cup of flour and mix until incorporated, then add a second ½ cup and mix on medium for another 2 minutes. Add small amounts of flour as needed — the dough should be soft, slightly tacky, and pulling away from the sides of the bowl.

First rise: Transfer the dough to a lightly greased bowl. Cover loosely with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes

Shape the rolls: Uncover the dough and gently press it down to deflate. Pinch off pieces of dough and shape into 24 evenly sized rolls — about 2 oz each is a good target. Arrange them in a lightly greased 9×13 baking dish or quarter sheet pan.

Second rise: Cover the shaped rolls again and let them rise at room temperature for another 30 minutes

. While the dough rests, preheat your oven to 375°F.

Bake: Bake for 12–13 minutes

, until the tops are a warm golden brown and the rolls are cooked through. If they start browning too quickly, loosely tent the pan with aluminum foil.

Brush & serve: As soon as the rolls come out of the oven, brush generously with the 2 tablespoons butter, melted (for brushing). Serve warm, or let cool completely and store in a sealed bag at room temperature for up to 3 days.