Proof Yeast: Combine warm water, yeast, and 1/4 tsp sugar. Allow to rest for 5-10 minutes until foamy. (If it doesn't get foamy, you need newer yeast).

Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or a large mixing bowl if kneading by hand). Add warm milk, 1/3 cup sugar, butter, egg, salt and one cup of flour and mix until combined.

Knead: While mixing on low speed, slowly add additional flour, mixing until the dough begins to pull away from the sides of the bowl. Mix or knead by hand until dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for. The dough should pulll away from the sides and bottom of the bowl, be soft, and just slightly sticky when touched with a clean finger.

First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it once to coat all sides. Cover bowl with a dry kitchen towel and allow to rise in a warm place until double in size, about 1 to 1 1/2 hours.

Roll Out: Divide dough into two equal portion and roll each dough ball out on a lightly floured surface into a large rectangle, about 1/4’’ thick.

Shape Rolls: Use a pizza cutter or knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 equal-sized rectangles. Roll each small rectangle up and place, seam-side down, on a lightly greased or lined baking sheet.

Second Rise: Cover rolls with a dry kitchen towel and allow to rise again until double in size, about 1 to 1 1/2 hours.

Bake: Preheat oven to 375 degrees F. Uncover rolls and bake for 12 - 15 minutes, until cooked and very lightly golden brown. Remove from oven and brush tops with butter.

Store leftover dinner rolls in an airtight container or bag at room temperature for about 1-2 days, or I recommend freezing them, for best quality (see notes).