In a bowl mix together yeast, warm milk, and sugar. Set aside and allow to become frothy. About 5 minutes.
In a separate bowl add in flour, egg, salt, and butter. Add in milk and yeast mixture and mix with your hands or a spatula to form a shaggy dough. Once dough has started to come together, pour onto a light floured surface and knead for about 10 minutes. You can also use a standup mixer with a dough hook attachment if you have one.
After the dough has been kneaded for about 10 minutes, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap and place it in a cosy spot in your kitchen and allow to double in size. It takes about 90 minutes. The yeast likes warm environments so find a warm spot to speed up the process.
After the dough has doubled in size, punch out the air and place dough into the counter. Cut the dough into 9 equal pieces and then roll them into a ball. Make sure the top of the dough ball is smooth. I like to take a piece and stretch the top of the dough while pinching and sealing the bottom. Make sure the rolls are smooth on top and sealed on the bottom. Place dough balls into a 9X9 inch baking pan and be sure to allow some space between dough balls as they will increase in size during the second rise.
After all of the dough balls have been shaped and placed into baking pan, cover with plastic wrap and allow them to rise again for about 30 minutes. This is a crucial step to ensure a pillow soft dinner roll.
Preheat oven to 350F
After the dough balls have doubled again, brush the top of the roll with an egg wash and then place them in the oven to bake for 25-30 minutes or until the tops are beautifully brown.
Remove from oven, and while the rolls are still hot brush on some butter and sprinkle with salt. ENJOY!!!!
