Into the bowl of a stand mixer fixed with a paddle attachment, add Milk (1 cup), warmed to 105 degrees F (40 degrees C), lukewarm Water (1/4 cup), Unsalted Butter (2 tablespoon), Egg (2), Granulated Sugar (1/4 cup), Instant Dry Yeast (1 package), and Salt (1 1/2 teaspoon). Mix for 1 minute.
Add All-Purpose Flour (2 cup) and mix to combine, for about 2 minutes.
Change out the paddle attachment for a dough hook. Add All-Purpose Flour (1 1/2 cup). Mix on low until combined.
Add remaining All-Purpose Flour (1 cup). Mix for 3 minutes, until a non-sticky dough is formed.
Dust a tabletop with flour and turn dough out onto the surface.
Knead dough with your hands.
Shape dough into a ball and place it in a bowl. Cover and let rise for 1 hour.
Punch the air out of the dough.
Divide dough into 14 equal parts, rolling each into a ball. Pinch the bottom of each roll together.
Roll each ball of dough through Butter (to taste). Place rolls into a cake pan, or divide between two pans if needed.
Let rolls sit for 30-45 minutes, until doubled in size.