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1
Stir together milk, yeast, and 1/2 tablespoon sugar and let stand until foamy, about 5 minutes.
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2
(If mixture doesn't foam, discard and start over with new yeast.)
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3
Pulse flour and butter in a food processor until mixture resembles fine bread crumbs, then stir together with salt and remaining 2 tablespoons sugar in a large bowl.
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4
Add yeast mixture and stir just until a dough forms.
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5
Turn out dough onto a work surface (not floured) and knead until smooth and elastic, 8 to 10 minutes.
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6
Transfer to an oiled large bowl and turn dough to coat.
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7
Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
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8
Punch down dough and turn out onto work surface (not floured).
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9
Divide into 12 equal portions.
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10
Roll out 1 piece of dough into a 9- by 1-inch strip with a rolling pin, rolling and folding lengthwise and crosswise to make sides as straight as possible.
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11
Starting with 1 end, roll up strip and put, a spiral side up, in a muffin cup.
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12
Make 11 more rolls in same manner.
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13
Cover rolls loosely with oiled plastic wrap and let rise in draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
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14
Preheat oven to 375F.
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15
Lightly beat egg with 1 teaspoon water and gently brush tops of rolls with some egg wash.
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16
Bake in middle of oven until tops are golden and bottoms are golden brown and sound hollow when tapped, 18 to 20 minutes.
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17
Transfer to racks to cool completely.
