Warm the milk with 8 tablespoons of the butter in a small saucepan (or microwave) until the butter melts. Let cool to lukewarm (about 110°F), then whisk in the egg and sugar.

In a stand mixer fitted with the dough hook, combine 4 cups flour, the yeast, and salt. Add the milk mixture and knead on low until a soft, smooth dough forms, about 8 minutes, adding up to 1/4 cup more flour if too sticky.

Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.

Melt the remaining 6 tablespoons butter. Punch down the dough and divide into about 24 equal pieces. For the classic shape, roll each piece into an oval, brush with melted butter, and fold in half. Arrange the rolls in a buttered baking dish.

Cover and let rise until puffy, about 30 to 45 minutes. Meanwhile, heat the oven to 375°F.

Brush the rolls with melted butter and bake until golden brown, 18 to 22 minutes. Brush with more melted butter as they come out of the oven.