In a small bowl, combine the warm water and 1 teaspoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the warmed milk, softened butter, and the remaining sugar. Allow the butter to melt partially in the warm milk. Once it’s slightly cooled, add the activated yeast mixture and the egg. Whisk everything together until well combined.
In another bowl, whisk together 4 cups of all-purpose flour and salt. Gradually add this to the wet mixture, stirring to form a soft dough. If the dough is too sticky, add the remaining flour, a little at a time, until it pulls away from the sides of the bowl.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it's smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm, draft-free area until it doubles in size, about 1-2 hours.
Once the dough has risen, punch it down to release the air. Divide it into 12-15 equal pieces, rolling each piece into a ball. Place the rolls on a greased baking sheet, spacing them slightly apart.
Cover the shaped rolls with the kitchen towel again and let them rise for another 30-45 minutes, or until they're puffy.
While the rolls are rising, preheat your oven to 350°F (175°C).
Once the rolls have risen, bake them in the preheated oven for 20-25 minutes until they're golden brown.
Remove the rolls from the oven and let them cool on a wire rack. Serve warm, and enjoy!
