The Expert Hostess 

In the bowl of a stand mixer add milk, yeast, sugar, butter, egg , salt and 3 cups of flour.*  Mix with the dough hook until mixed.  Gradually add additional flour until you have a soft, not too-sticky dough that pulls away from the sides of the bowl.  (Be careful to not add too much flour--you don't want the dough to get too tough/thick either).

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Allow dough to rise until double, at least an hour.  Divide dough into two equal balls.  Shape dough into desired roll shape. 

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For crescent-shaped rolls:   Roll each ball into a circle about 1/4 inch thick circle.  Brush circle with melted butter.  Cut dough with a pizza cutter in half one direction, and then in half the other direction to make 4 equal triangles.  Cut each triangle into thirds, creating pizza-shaped wedges.  Roll each wedge from the widest portion to the smallest tip.  Place on a baking sheet.  Allow to rise until double, about 1 hour.  

For rectangular shaped rolls:  Roll each half into a rectangle about a 1/4 inch thick.  Brush dough with melted butter.  Cut the rectangle in half lengthwise.  Make cuts at 2 inch intervals down the dough to create rectangles that are approximately 2 inches by 4 inches.     Roll each rectangle and place on a cookie sheet.  Allow to rise until double, about 1 hour.  

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Heat oven to 375 degrees.  Bake rolls for 15-18 minutes until rolls are golden brown.  Brush melted butter on top of rolls.  

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