In a small bowl, combine the lukewarm milk and the yeast. If you’re using active dry yeast, you should let it sit for five minutes until it becomes frothy.

If you’re using instant yeast, you can skip this step! This initial activation helps the rolls rise beautifully.

In a large mixing bowl, beat the egg and then add in the softened butter, sugar, and the milk with the yeast. If you're using vanilla extract and ground cinnamon, toss them in too! Give it a good whisk until everything is combined.

In another bowl, mix the flour and salt together. This step ensures that the salt is evenly distributed throughout flour. It's a small detail, but it matters!

Gradually add the dry ingredient mixture to the wet mixture. Stir using a wooden spoon or your hands until everything is incorporated. The dough will be slightly sticky at this point, but that’s okay.

Turn the dough out onto a lightly floured surface. Knead for about 6 to 8 minutes. You want the dough to be smooth and elastic.

In a large bowl, form the dough into a ball and cover it with a clean kitchen towel. Let it rest in a warm spot for about 30 minutes. You’ll notice it double in size!

Once risen, punch the dough down gently and divide it into equal portions, usually about 12. Shape each piece into a smooth ball. Place them on a parchment-lined baking sheet, leaving a little space between each.

Cover the rolls with the towel once again and let them rise for another 15-20 minutes. They’ll puff up nicely in this time.

As they rise, preheat your oven to 375°F (190°C). This step is crucial for a perfect bake.

Bake the rolls for 15-20 minutes or until they're golden brown. They should smell heavenly!

As soon as they come out, brush them with melted butter for that luscious finish. Let cool slightly before devouring.