Heat milk in a small saucepan and bring it to a near boil. When milk begins to steam and forms small bubbles, remove pot from heat and let it cool to lukewarm. At this time, pour milk into a small bowl. Add yeast and mix until combined. Let stand for 5 min. The remaining ingredients (flour, sugar, salt butter and egg) are added together in a separate, larger bowl, only using 2 of the 4 cups of flour to start mixing process. The other 2 cups of flour will gradually be added throughout the mixing process as the dough forms. Knead for 8 min., before punching down the dough on a floured flat surface to roll it out. Then roll dough out into 12×18-inch rectangles that are 3⁄8 inches thick. Fold dough in half so it measures 9×12 inches. Cut 12 rolls 3×3 inches (If you want smaller rolls, make a rectangle 12 1⁄2×20 inches. Fold the dough in half, then cut 20 smaller rolls. These smaller rolls will be about 2.5-inch squares.) Place rolls on a lightly greased cookie sheet 1-2 inches apart and allow to rise for an hour or until doubled in size. Preheat oven to 350ºF. Bake 12-15 min. The tops will be a light golden brown. Once removed, brush top with butter.