Start out by mixing the luke warm water, yeast and 2 tablespoon of sugar.
Let grow from about 10 minutes to make sure yeast is good.
Then add remaining sugar, butter, egg, salt.
Start mixer and add flour ½- 1 cup at a time. Around 4 cups go to ½ C at a time and allow a minute or two in between the next addition so the flour can be throughly mixed in. (About 5-6 cups total- see note).
Once the desired texture is reach, mix for another 10 minutes.
Cover with a towel help to warm the dough and speed up rising. Let rise about 2-3 hours.
Sift flour on a clean counter where you will rough out the dough.
When ready to prepare rolls, melt about 4 tablespoon butter on large cookie sheet. I like to do this by putting the butter chunk on the cookie sheet and placing the cookie sheet in the oven while it is preheating.
Roll out dough with rolling pin to about ½- 1 inch thick and cut in to circles with a large cup.
Take circles and pat each side in the melted butter on the pan. Fold in half and pinch. Align in pan. Once all are in the pan, cover with clean dish towel and let rise another 30 mins.
Preheat oven to 350°F (180°C). Bake in oven for 15-18 mins or until golden brown.
If desired brush top of cooked rolls with butter to soften and let cool.