Butter-Topped One Hour Dinner Rolls

Ingredients

1 1/2 cups non-fat milk
3 tablespoons butter, cut into chunks
3 tablespoons sugar
4- 4 1/2 cups all purpose flour, divided
1 tablespoon rapid rise/quick rise yeast (or if you  have packets, one packet (2 1/4 teaspoons) will work just fine))
1 1/2 teaspoons table salt
1 egg at room temp (place in a bowl of warm water for at least 5 minutes)
additional melted butter (a few tablespoons) for brushing on at end

Instructions
Preheat oven to 350 degrees.

Place milk, butter, and sugar in a microwavable container and heat for about 2 minutes.  You want this mixture to be between 120-130 degrees, for best results use a digital instant read thermometer to gauge the temperature.  While the mixture is heating, combine 3 1/2 cups of the flour, yeast, and salt in a mixing bowl.  When milk mixture is heated to about 125 degrees, add to the flour mixture and start to beat.  Add egg and continue to beat until everything is combined.  Scrape down sides of bowl and then add the remaining flour, 1/4 cup at a time.  I almost always add 4 1/4 cups total.  The dough will be very soft and sticky.  Place remaining flour on a cutting board or silicone mat (or additional flour, if  you used all of yours in the dough) and very gently scrape out the dough using a spatula.  Dust the top of your dough with flour and then using your hands, lightly pat the dough into a rectangle.  Score the dough into sections (24 for dinner roll size) and gently form portions into balls.  Place in a 9×13 pan that has been sprayed with non stick spray.  Let dough rest for 20-30 minutes until puffed and almost double in size.  To accelerate rising, place dough in an oven or microwave that has been turned off, and place a pan of steaming water underneath.  Bake rolls in preheated oven 15-20 minutes until golden brown.  Remove from oven and immediately brush with melted butter.