Warm the Milk: Heat the milk until bubbles form around the edges and it starts to steam.​

Combine Ingredients: Pour the warm milk into a stand mixer fitted with a dough hook. Add the water, butter, and sugar. Let the mixture cool until warm to the touch.​

Activate Yeast: Stir in the yeast and let it rest for 5-7 minutes until foamy.​

Mix Dough: Add the egg, salt, and 3 ¾ cups of flour to the mixer. Mix, adding additional flour gradually, until the dough clears the sides of the bowl and forms a soft, sticky ball.

Knead: Knead the dough for 5-6 minutes until soft and smooth.​

First Rise: Let the dough rise in a warm spot until doubled, about 1 hour.​

Shape Rolls: Grease a 9×13-inch pan. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them in the prepared pan.​

Second Rise: Cover and let the rolls rise until doubled and puffy, with sides touching.​

Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes until golden on top.

Finish: Brush the tops of the rolls with melted butter immediately after removing them from the oven.​