In a bowl of a stand mixer fitted with the dough hook attachment, combine the yeast and warm water. Let it rest for 5 minutes until foamy.

Add the warm milk, 1/4 cup of melted butter, egg, sugar, and 1 teaspoon salt. Mix on low speed until well combined.

Gradually add flour while mixing on low until the dough comes together, then knead on medium-low speed for 3-4 minutes until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover loosely with plastic wrap, and let it rise at room temperature until doubled in size, around 60-90 minutes.

Preheat your oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick spray.

Once risen, punch down the dough and divide it into 24 equal pieces. Roll each piece into a ball, then press into a 2x2 inch rectangle.

Brush half with melted butter, fold the unbuttered side over, and place each piece into the prepared baking dish.

Brush the tops with more melted butter, cover loosely with plastic wrap, and let rise for another 30 minutes to an hour until doubled in size.

Bake the rolls for 35-40 minutes until golden brown and puffed. Brush with more melted butter and sprinkle lightly with salt before serving warm.