In a large bowl, dissolve the yeast into the warm water and let it sit for about 5 minutes. Add the milk, and stir.
Add the sugar and egg, and mix to combine.
Add the salt and 2.5 cups of the flour. Mix until well-incorporated.
Pour in ¾ cup of the melted butter and stir to combine. Add the remaining 2.5 cups flour; mix the dough well with your hands or a large spoon to form a sticky, smooth dough. You can add an additional ¼ cup to ½ cup flour, if your dough is too difficult to work with, but keep in mind that the dough should feel sticky rather than dry.
Transfer the dough into a large clean bowl, and cover with plastic wrap. Refrigerate for at least 5 hours, or overnight.
Take the dough out of the refrigerator, and divide it into 3 equal portions.
On a lightly floured surface, roll each portion into a 12-inch circle. Brush with 1 tablespoon of butter, and cut into 12 wedges.
Starting at the wide end, roll each wedge of dough up, to make a roll. Place the rolls, pointed ends tucked underneath, on a lightly greased baking sheet (you may line the baking sheet with parchment, if you prefer). Cover, and let rise in a warm place for 1 hour. Preheat the oven to 350°F.
Bake the rolls for 12 to 15 minutes, or until the tops are golden brown.
Take the rolls out of the oven and cool on baking racks.