1Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 teaspoon of sugar, whisk until yeast has dissolved then let rest 5-10 minutes until mixture is foamy
2Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with a whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt.
3Blend mixture until combine.
4Add in 2 cups flour and mix until well combine.
5Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4-5 minutes (dough should be slightly sticky when touched).
6Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap.
7Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
8Punch dough down and divide dough into 2 equal portions. Shape each portion into a ball.
9Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).
10Spread each circle of dough evenly with 2 TBSP butter.
11Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices).
12Roll each wedge up, beginning on wide (outside) edge.
13Transfer rolls to a buttered 10 X 15 inch cookie sheet (The tip of the rolled wedge should be tucked on the bottom.Note that you can fit 3 rows of 8 rolls).
14Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
15During the last 10 minutes of rising preheat oven to 375 degrees.
16Remove Plastic Wrap and bake rolls in preheated oven for 15 to 19 minutes until golden brown. Remove from oven and brush with remaining 3 TBSP of butter (You may not need all of it). Serve warm or allow to cool and store in airtight container.