Place the yeast and hot water into a mixing bowl, and allow to sit untouched for at least 10 minutes.
In a saucepan on the stove over medium heat, add the milk, sugar and ¼ cup of the butter. Heat until the sugar is dissolved and butter is melted.
Let the heated milk mixture cool to no more than 115 degrees, and pour into the mixing bowl with the yeast. Mix together for a few seconds.
Add the egg into the mixing bowl while it is beating.
Slowly add 4 cups of flour and the salt into the mixing bowl a little at a time.
Lightly flour a large mixing bowl and place the finished dough into it. Cover the dough and let it sit undisturbed in a warm area for an hour and a half until it has risen to roughly double its size.
Preheat the oven to 350 degrees.
Punch down the dough, spread the remaining flour on a flat clean surface, and knead the dough for a minute or two. Try to use as little flour as necessary.
Separate the dough into four sections, and separate those four sections into four more each for a total of 16 even pieces of dough.
Shape the dough pieces into roll shapes and place into a well greased 9×13 baking dish. Bake for 20 minutes until lightly browned and cooked through.
Use the remaining 2 tbsp of butter to brush the top of the rolls before serving.
