In a small saucepan, heat the milk over medium heat. Stir occasionally until tiny bubbles form around the edges of the pan and the milk begins to steam.

Pour the milk into a large mixing bowl. Add in the water, butter, and sugar. Stir to combine. Let the mixture cool until warm to the touch. (Similar to warm bath water- not too hot or cold).

Stir in the yeast and let the mixture sit for about 5 minutes until it begins to foam.

Next, add the egg, and salt. Stir to combine, begin adding the flour, one cup at a time. Mix and knead the dough until it is soft and smooth.

Cover the dough and let it rest in a warm spot for about an hour or until doubled.

When dough has risen, punch it down and turn out onto a lightly floured counter. Divide the dough into 24 equal pieces (you can do 12 pieces if you want larger rolls). Form and roll each piece into a round ball and place onto a greased baking sheet, spacing about 1/2 inch apart.

Cover the rolls. Let them rise until doubled- About 45 minutes. The rolls should be very puffy with the sides beginning to touch.

Bake at 375℉ for 12-15 minutes or until golden brown. Remove from oven and immediately brush the tops of the rolls with melted butter.