Prep oven for proofing: Adjust an oven rack to the lowest position and heat the oven 200 degrees. Once the oven reaches 200 degrees maintain the oven temperature for 10 minutes, then turn off the heat.

Combine milk and sugar in a bowl, and heat the milk and sugar together in a small saucepan or the microwave until the mixture is lukewarm--100 degrees. Add the yeast and egg to the milk and sugar mixture, and whisk to combine, set aside.

In the bowl of a stand mixer, combine 4 cups of the flour and salt. Fit it with a paddle and mix at the lowest speed for 15 seconds.

Keep mixer running, and slowly add the liquid mixture in a steady stream. Mix about 1 minute. Then, slowly begin to add the 8 tablespoons of softened butter, 1 piece at a time, until incorporated into the dough.

Increase the speed to medium and beat until the dough is thoroughly combined, about 2 minutes longer.

Knead Dough: Turn mixer off,and replace the paddle with a dough hook and knead the dough at a medium speed until it is smooth but still sticky, about 6 minutes. You can add more flour 1 Tbs at a time if needed to help the dough clear the sides of the bowl.

Continue Kneading: After the 6 minutes are up, scrape the dough out of the mixing bowl and onto a lightly floured work surface. Continue to knead the dough, but by hand until it is very smooth and soft, and no longer sticky, about 1 minute.

Rise: Transfer the dough to a very lightly oiled large bowl. Cover the bowl with plastic wrap and place it in the prepared warmed oven until the dough doubles in size, about 45 minutes. Once the dough has doubled, press it down, replace the plastic wrap, and allow the dough to rest for 5 minutes.

Meanwhile, melt the remaining 6 tablespoons of butter and liberally brush 3 tablespoons of it on the bottom and sides of a large rimmed baking sheet. Set aside.

Divide the relaxed dough into 2 equal pieces and use your hands to shape it into logs about 18 inches long and about 1 ½ inches across. Use a bench scraper to cut each log of dough into twelve 1 ½ inch pieces.

Cover all 24 pieces with plastic wrap.

Working with one piece at a time, keeping the other pieces covered so they do not dry out, round and shape the rolls by cupping them in your palm and rolling into a smooth tight ball. Then press them flat, so they are about ½ inch thick rounds. Use the handle of a wooden spoon, or a small wooden dowel to flatten the dough out and shape into an oval, leaving the edges a little thicker than the middle. Brush with butter, then fold the dough in half to form your roll. Lightly brush the tops with the remaining melted butter.

Place the rolls on the prepared baking sheet in three evenly spaced rows. Cover them with plastic wrap and set them in a warm place, let them rise until almost doubled in size and touching each other, about 45 minutes.

When the rolls are almost fully risen, preheat oven to 375 degrees, and adjust the oven rack to the middle position.

Bake for 20-22 minutes until the roll tops are dark golden brown. Then transfer rolls to the wire rack and let cool for 10 minutes before serving.