Test your yeast: Get out a microwave-safe bowl and pour the cup of milk into it. Then microwave it for a minute or two so that the temperature of the milk is between 110 and 115 Fahrenheit. Next pour in the yeast and mix it into the milk. Let this sit for 5 to 10 minutes until the yeast has started to form bubbles on the top of the milk.

Make the dough: Pour this milk/yeast mixture into a stand mixer with the dough attachment. Then add in the sugar, butter, egg, salt, and half of the flour to the stand mixer. Set your stand mixer to low speed and let it beat together the ingredients for 30 seconds to 1 minute. Then add the remaining flour and continue to beat on medium speed for another 3 to 4 minutes and a dough has formed.

Let the dough rise: Get out a large bowl and pour the teaspoon of oil into it. Then transfer the dough to that bowl and roll the dough so that it forms a ball and is coated in the oil. Cover the bowl with either some plastic wrap or a clean kitchen towel and let it rise on your counter for 1 to 2 hours.

Shape the rolls and let them rise a second time: Remove the cover from the bowl and punch the risen dough so that it releases some of its air. Transfer the dough to a clean surface and use either a knife or a bench scraper to divide it into 15 equal-sized pieces. Then roll each piece of dough into a small ball and transfer them to a greased 9x 13 baking pan. Cover the pan with either some plastic wrap or a clean kitchen towel and let the dough rise a second time for 1 hour.

Preheat your oven to 350 degrees Fahrenheit (176 Celsius).

Bake the rolls: Place the risen rolls onto your lowest oven rack and let them bake for 10 minutes. Then rotate the pan 180 degrees and let the rolls to continue baking for 10 to 15 minutes, or until the tops of the rolls are nicely browned.

Remove the rolls from your oven and let them rest for 2 minutes. Then you can either brush the tops of the rolls with some melted butter or dig right in!