In the bowl of all stand mixer, combine the yeast, warm water, and 1 teaspoon white sugar. Allow to sit and "proof" for 5 minutes, until yeast is foamy.
Heat milk in the microwave so that it is hot, but not boiling. If you have a thermometer you can check to make sure it is in the range of 95°F to 110°F.
Add warm milk, remaining white sugar, and 2 Tablespoons melted butter to the yeast mixture and mix on low until combined.
Add the egg and continue mixing until fully incorporated.
Add 2 cups of the flour and the salt. Continue adding flour by half cups until you have added 3 1/2 cups of flour -- mixing as you add.
Knead the dough for 6-8 minutes until a soft ball forms and the dough pulls cleanly away from the sides of the bowl. Add up to 1 cup more flour, as needed to help the dough form.
Remove the dough from the bowl and place in a new, greased bowl. Cover with plastic wrap and a clean kitchen towel and allow to rise on the counter for an hour. It should almost triple in size.
Grease two 9" x 13" casserole dishes and set aside.
Remove the risen dough from bowl to a floured countertop. "Punch" down the dough and then divide into 6 equal pieces.
Use a rolling pin to flatten out each piece of dough into a strip. Cut each strip into four pieces.
Roll each piece to 1/2" thickness and then fold back onto itself once.
Place the rolls inside your prepared casserole dishes.
Cover the casserole dishes with plastic wrap and kitchen towels and allow to rise a second time, for about 1 hour.
Preheat oven to 350°F.
Remove plastic wrap and towels and place in oven to bake.
After fifteen minutes in the oven, brush the rolls with melted butter and continue baking until you've hit 20-22 minutes. You'll know they're done when they are nice and puffy and golden brown on top.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.