Measure out warm water, into a liquid measuring cup, then stir in yeast and 1/4 teaspoon sugar.
Whisk until yeast has dissolved and then let rest 5 – 10 minutes until mixture is foamy.
Into the bowl of an electric stand mixer fitted with a whisk, pour yeast mixture, scrapping out excess attachment, add in 1/3 cup sugar, warm milk, 5 tablespoons butter, egg and salt; blend mixture until combine.
Add in 2 cups flour and mix until well combined.
Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 – 5 minutes; dough should be slightly sticky when touched.
Transfer dough to a greased, large mixing bowl, and cover bowl with plastic wrap.
Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions.
Shape each portion into a ball.
Roll each dough ball out on a lightly floured surface into a large circle, about 13 inches across; try to keep dough as much of an even thickness as possible.
Spread each circle of dough evenly with 2 tbsp. butter.
Cut each circle into 4 equal quarters, then each quarter into 3 wedges; just imagine cutting pizza slices or pie slices.
Roll each wedge up, beginning on wide outside edge.
Transfer rolls to a buttered 10 x 15-inch cookie sheet.
The tip of the rolled wedge should be tucked on the bottom.
Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising pre-heat oven to 375°F.
Remove plastic wrap and bake rolls in pre-heated oven for 15 – 19 minutes until golden brown.
Remove from oven and brush with remaining 3 tablespoons butter.
Serve warm or allow to cool and store in an airtight container.
