Dissolve the active dry yeast in the warm water with a small pinch of the sugar. Let it stand for 5 to 10 minutes, until the surface looks foamy.

Stir together the warm milk, melted butter, remaining sugar, egg, and salt. Make sure the milk mixture feels warm rather than hot so it does not harm the yeast.

Add the foamy yeast mixture to the milk mixture. Gradually stir in the flour until a soft, slightly tacky dough forms, adding only as much of the measured flour as needed.

Knead the dough by hand for 6 to 8 minutes, or use a dough hook for 4 to 5 minutes. Continue until the dough is smooth and elastic while still feeling slightly soft.

Place the dough in a lightly greased bowl and cover it. Let it rise in a warm place for 45 to 60 minutes, or until it has doubled in size.

Roll the dough into a rectangle and brush it lightly with the 2 tablespoons of melted butter. Fold or roll it up for extra layers, then cut it into 12 pieces, or shape the dough into 12 traditional round balls.

Arrange the shaped pieces in a greased baking pan with a little room between them. Cover and let them rise again for 25 to 40 minutes, until puffy.

Bake at 375°F for 12 to 16 minutes, until the rolls are lightly golden. Brush them with additional melted butter immediately after baking and serve warm.