In a bowl, mix the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step helps to activate the yeast, ensuring your rolls will rise beautifully.

In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the yeast mixture, melted butter, and the beaten egg. Mix everything together until a rough dough forms.

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, one tablespoon at a time, but be careful not to add too much.

Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or cling film and let it rise in a warm place for around 30 minutes, or until it has doubled in size.

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal portions. Shape each portion into a ball and place them on a lined baking tray, leaving some space between each roll.

Cover the tray with a clean towel and let the rolls rise again for at least 10 minutes, or until they’ve puffed up.

Preheat your oven to 180°C/356°F. Beat the extra egg and brush it over the tops of the rolls for a glossy finish (optional). Bake for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.

Let the rolls cool on a wire rack. Serve warm as a perfect addition to your Thanksgiving dinner or as a side for any meal! Enjoy!