This was a recipe that I changed to suit my family, currently empty nesters, and cut the sugar to 1/3 the original recipe. I also used one whole egg, which is more then the original recipe. Since I changed the recipe so much, decided to post our version for safe keeping. We loved the flavor and texture of the rolls, plus they were so simple to make, especially considering I started the dough about 4 or 4:30 in the afternoon, to have them ready by dinner.
Place warm water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5-10 minutes.
In a large bowl(I use my KitchenAid Mixer Bowl and use the dough hook), whisk together warm milk, butter, sugar, salt, and 1/2 of the egg. Whisk in yeast mixture.
Using a wooden spoon(or your KitchenAid Mixer), stir in 1 1/2 cups flour, until you have a soft, shaggy dough (if necessary, add 2 more tablespoons flour).
Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Or if using a Kitchen Mixer, just set it on 2 and knead for a couple of minutes. Then coat the ball of dough with a bit of olive oil and cover the mixing bowl with plastic wrap and set in a warm place, let rise, until doubled in size, about 1 1/4 hour.
Butter a 9 inch cake/pie pan. Roll the ball of dough out into a snake shape and cut into 7-8 pieces. Then roll each piece into a ball shape and place them evenly spaced in the pan. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1-1/4 hours.
Preheat oven to 375 degrees Fahrenheit.
Use remaining 1/2 beaten egg to brush onto the top of rolls.
Bake until golden brown, about 20 minutes, rotating pan halfway through.
Let rolls cool 15 minutes before serving.