In a large bowl, dissolve the yeast in the warm water.
Let it sit for 5 minutes until foamy.
Stir in the warm milk, beaten egg, and 2 cups (480 ml) of flour.
Using a stand mixer with a dough hook or by hand, beat until the mixture is completely smooth and free of lumps.
Add the sugar, melted butter, and salt to the bowl.
Beat again until the batter is smooth and glossy. Gradually stir in another cup of flour to form a stiff, shaggy dough.
Sprinkle half of the remaining flour onto a clean work surface.
Turn the dough out onto the flour and sprinkle the rest of the flour on top. Gently knead for 8-10 minutes, adding just enough flour as needed to prevent sticking, until the dough is smooth, soft, and elastic.
Form the dough into a ball and place it in a large, buttered bowl, turning it once to coat all sides.
Cover the bowl with a clean towel and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
Gently punch down the dough. On a lightly floured surface, roll it into an 18x9-inch rectangle.
Cut the rectangle in half lengthwise, then cut each half crosswise into 1-inch wide strips, making about 36 strips total.
To shape a roll, take one strip, stretch it slightly, twist it a few times, and tie it into a loose double knot.
Place the roll on a buttered baking sheet, tucking the ends underneath.
Repeat with the remaining dough, arranging rolls a few inches apart.
Cover the baking sheets with a light towel and let the rolls rise in a warm place for about 25-30 minutes, or until they look puffy and have nearly doubled in size.
Preheat your oven to 425°F (220°C). Gently brush the tops of the risen rolls with melted butter.
Bake for 10-12 minutes, or until they are a beautiful golden brown.
Serve warm and enjoy!
