Stir 1 tablespoon of sugar into warmed milk then sprinkle yeast on top. Set aside for about 5 minutes until foamy.

In bowl of stand mixer with dough hook attached, combine the remaining sugar, salt and flour. Turn mixer to low and slowly pour in the milk mixture. Add the egg. Mix on low until dough comes together, scraping down the bowl often.

Continue mixing 5-6 minutes until dough is smooth.

Add 4 tablespoons melted butter and continue mixing until all butter is absorbed. (Butter may slosh around at first so make sure mixer is on low speed.)

Increase speed to medium and continue mixing until dough is smooth, at least 5 minutes

Dough will be soft and elastic, do not add additional flour. With a spatula, form dough into a ball in the mixing bowl.

Cover bowl with greased plastic wrap and set aside in a warm spot until dough has doubled in size, about 1-2 hours.

Grease 12-cup muffin pan. Divide dough into 12 equal pieces. (Do not add additional flour.) Working with one portion of dough at a time, divide piece of dough into three separate pieces. Roll each piece into a tight ball then place all three dough balls into a single cup. Repeat with remaining dough.

Cover muffin pan loosely with greased plastic wrap then a clean kitchen towel. Set aside in a warm place to rise until doubled in size, about 45 minutes to 1 hour. The dough will look puffy and will spring back when gently pressed down.

Preheat oven to 375 degrees F. Melt remaining 2 tablespoons of butter. Brush each roll lightly with butter, making sure not to deflate the rolls. Pour any remaining butter into each muffin cup.

Bake 10-12 minutes, until rolls are golden brown. Brush with more butter and sprinkle with sea salt, if desired.