Scald milk. Set aside to cool
While milk is cooling, mix the water, yeast, and 1 tsp sugar together in a small bowl. Cover with a plate and let rise until foamy.
Beat the egg. Let milk cool to lukewarm and add with the egg. Use dough hook or whisk and mix the egg and milk into the yeast mixture in a large bowl. Mix together the flour, sugar, and salt in a small bowl. Add dry ingredients to yeast egg mixture. Mix until smooth. Dough will be moist and sticky. Cover and let rise for 1 hour in a warm, draft free place.
Pour it out onto a well-floured surface, (about 1/4 cup flour). Fold dough into the middle a few times until it comes together nicely. You should be able to pat it out with your fingers. Pat about 6 inches wide and 20 inches long. (You will have extra flour around). Spread the soft butter over the dough. Fold over lengthwise twice. You will have a long, skinny piece of dough. Cut it in half. Cut 10 rolls from each half, divided evenly using a dough scraper or sharp knife. Place 3 to a row on a buttered baking sheet.
Cover with a lightweight dishtowel and let rise 20-25 minutes (until double in size).
Bake at 425 degrees for 5 minutes on the middle rack and 5 minutes on the bottom rack. Rolls are done when they are light brown on bottom. Brush with butter. Serve right out of the oven.