In a medium bowl, dissolve the yeast in the warm water; allow to stand until bubbly, about 10 to 15 minutes.

In a large bowl, whisk together 2 cups of the flour with the sugar and salt.

Add 6 tablespoons of the melted butter, the egg, the yeast mixture, and the warm milk.

Beat for 5 minutes on medium speed.

Gradually beat in the remaining flour.

Cover the bowl and let the batter rise until doubled, about 45 minutes to an hour.

Pour half of the remaining butter into a 9 × 13-inch baking pan, making sure to coat the entire bottom of the pan.

(You may need to reliquefy the butter and then cool it again to barely warm.

) Beat down the batter and then drop by spoonfuls into the buttered pan.

(Makes about 15 rolls.

) Drizzle the remaining butter over the dough.

Cover loosely with plastic wrap and let the dough rise again until almost doubled, about 30 minutes.

Meanwhile, preheat the oven to 425°.

Bake the rolls for 12 to 17 minutes or until done.