In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes, until the mixture looks foamy and fragrant.

Lightly beat one egg and add it to the yeast mixture. Pour in the melted butter and sprinkle in the salt.

Add the flour, then use the dough hook attachment to knead the dough on medium speed for about 10 minutes. The dough should feel slightly sticky yet elastic.

Shape the dough into a ball and place it in a lightly greased bowl. Brush the top of the dough with a thin layer of olive oil to prevent drying. Cover the bowl tightly with plastic wrap and set it in a warm spot. Let the dough rise for about 1 hour, or until it doubles in size.

Once risen, punch down the dough gently to release air. Divide it into 12 equal portions, about 70 grams each. Roll each portion into a smooth ball.

Arrange the dough balls evenly in a greased 13×9-inch Pyrex baking dish. Cover with plastic wrap again and let them rise for another 1 hour, or until puffy and doubled in size.

In a small bowl, whisk together one egg with a splash of milk. Brush this mixture generously over the tops of the rolls. For extra flavor and a beautiful finish, sprinkle sesame seeds on top.

Preheat your oven to 180°C / 350°F. Bake the rolls for 20–25 minutes, or until the tops turn a rich golden brown.

Remove the rolls from the oven and immediately brush the tops with melted butter. This step gives them a shiny appearance and makes them even softer and more flavorful.