Combine warm water, yeast, and sugar in your biggest bowl or stand mixing bowl. Stir gently and let sit for 5–10 minutes until fully dissolved and foamy.

Melt butter. Mix milk and butter together. I gave it a small bit of a whisk.

Whisk sugar, egg, and salt together in a separate bowl until well beaten.

Pour each mixture into the yeast mixture once the yeast is dissolved and foamy. The sugar separates from the eggs so I gave it a whisk while pouring.

Add 4 cups of flour to start. Transfer to a stand mixture or prepare to need by hand.

Continue kneading on low speed for 8–10 minutes (setting 2 on kitchenaid). Add remaining flour 1 tablespoon at a time as needed until the dough pulls away from the sides of the bowl, is soft and elastic, and slightly tacky but not sticky. Can do window pane test.

Cover and put dough into refrigerator for at least 5 hours or overnight.

Punch down the dough gently. Divide it into 3 parts. Roll each piece into a circle using a rolling pin. Cut the circle into 3 inch triangles (like pizza slices). Roll from large end to small end and place on greased cookie sheets.

Cover the rolls with a damp cloth and let rise for 2 hours.

Optional egg wash where you mix one egg yolk with 3 tbsp water and brush onto rolls. Bake the rolls at 375°F for 15–18. Do not over bake. They are lighter in color due to the milk. If you want golden do the egg wash.