Whisk together flour, yeast, sugar, and salt in a large bowl. Combine the warm milk, 4 tbsp melted butter, and egg. Pour the wet into the dry and stir until a shaggy dough forms.

Knead on a floured surface for 8 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 to 1½ hours until doubled.

Punch down, roll into a 12x8-inch rectangle, and brush with 1 tbsp melted butter. Cut 3-inch rounds, fold each in half, and place in a buttered 9x13 dish, folded side up.

Cover and let rise 30 to 45 minutes until puffy. Preheat oven to 350°F (175°C).

Brush with remaining 1 tbsp melted butter and bake 18 to 22 minutes until golden. Brush with pan butter and serve warm.