2 1/4 teaspoon dried active yeast
1/4 cup warm (110-115°F) water
1 tablespoon granulated sugar
1 tablespoon melted butter
1/2 cup hot milk
1 big egg
3 c. all-purpose flour
1 tablespoon salt
1/4 cup melted butter (for sprinkling)
instructions:

Dissolve the yeast in the warm water in a large mixing basin and set aside for 5 minutes.
Mix in the sugar, melted butter, heated milk, and eggs.
Mix in the flour and salt until a dough forms. On a floured surface, knead the dough for 5 minutes.
area the dough in an oiled basin, cover with a cloth, and set aside for about an hour to rise in a warm area.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it.
Make little golf ball-sized dough balls.
Place the rolls about 2 inches apart on the prepared baking sheet.
Brush the rolls with melted butter and set them for another 15 minutes to ferment.
Bake for 12-15 minutes, or until the rolls are golden brown and cooked through.
As soon as the rolls come out of the oven, brush them with more melted butter.
Serve the rolls hot, with more butter on the side if preferred.