4 teaspoons active dry yeast
1 1/2 cups warm milk (about 100 F to 110 F)
4 1/4 cups all-purpose flour, about 19 ounces (plus more for kneading)
1 large egg
2 teaspoons kosher salt
3 tablespoons granulated sugar
4 ounces (1/2 cup) butter (melted, cooled to lukewarm)
For the Topping:
1 teaspoon water
Butter a 9-by-13-by-2-inch baking pan.
In the bowl of an electric stand mixer, combine the yeast with the warm milk. Let stand for a minute or two.
Add the flour, 1 large egg, 2 teaspoons of salt, sugar, and melted butter. Using a dough hook, mix on low speed until combined. Increase the mixer speed to medium and continue to mix for 15 minutes, adding small amounts (a teaspoon or two at a time) of flour, as needed to encourage dough from the sides of the bowl.
Turn the dough out onto a lightly floured board and knead a few times to form a ball. Place the ball of dough in an oiled bowl. Turn to oil both sides. Cover tightly with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in bulk.
Turn out onto a lightly floured board. Shape the dough into balls, about 1 1/4 ounces each. Place in large baking pan to make about five rows of four (20 rolls). Or, use a large buttered jelly roll pan or half sheet pan and make 1-ounce rolls, leaving a little space between rows to form a more rectangular roll (about 24 rolls).
Cover lightly with a clean dish towel and let rise in a warm place for 20 to 30 minutes.
Heat the oven to 375 F.
For the egg wash topping, whisk an egg with 1 teaspoon of water and a pinch of salt until well blended. Gently brush the tops of the rolls with the egg wash mixture.
Bake for 15 to 20 minutes, until golden brown and the rolls sound hollow when tapped. The internal temperature should be about 190 F on an instant-read food thermometer.
Serve the yeast rolls warm with butter.
To reheat, wrap the roll(s) in foil and heat in a preheated 325 F oven just until hot.