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1
In a large bowl or in the bowl of your stand mixer, dissolve sugar in the warm water and milk. Add yeast and let the mixture sit 10-15 minutes until yeast is foamy.
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2
Stir in egg, salt and 1/3 cup of softened butter using the paddle attachment of your electric mixer or with a wooden spoon. Stir in flour until well mixed.
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3
Switch to dough hook of your electric mixer (or knead by hand) and knead dough for 5 minutes.
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4
Place dough into a large, greased bowl, cover with a clean dish towel and place in a warm, draft-free spot to rise for 1 hour.
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5
Then turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle and spread half of the 1/4 cup of softened butter on each round, spreading butter right to the edges.
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6
Cut each circle into 8 wedges. Roll up the wedges starting at the wide end of the wedge. Roll gently but tightly. Place the rolls point side down on an ungreased cookie sheet. Cover with a clean kitchen towel and put in a warm place to rise for 1 hour.
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7
Meanwhile, near the end of the hour, preheat oven to 400 F.
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8
Bake rolls in the preheated oven for 10 to 14 minutes, until golden.
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9
Best served warm.
