Measure out warm water and stir in yeast and ¼ tsp of sugar. Whisk and let rest for 5-10 minutes until mixture is foamy.

Pour mixture into a mixing bowl adding in ⅓ cup of sugar, warm milk, 5 Tbsp of butter, egg and salt. Use electric mixer to blend mixture until combined. Add in 2 cups of flour and mix until well combined. 

Using the dough hook attachment with the mixer, mix on low speed, slowly add remaining 2 ½ cups of flour and mix until dough is smooth and elastic (4-5 minutes). Dough should be slightly sticky to the touch.

Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place until it doubles in size (approximately 1 ½ hours).

After dough has risen, divide into two portions. Shape each into a ball and roll each out into a 13 inch circle on a floured surface. Spread each circle with 2 Tbsp of butter. Cut each circle into 4 equal quarters, then cut each quarter into three wedges (like a little pizza slice). Roll up all of the small wedges starting with the wide end of each.

Transfer rolls to a buttered 10x15 inch cookie sheet (the tip of each rolled wedge should be tucked on the bottom). You can fit 3 rows of 8 rolls in the pan. Cover rolls loosely with plastic wrap and let rise in a warm place until they double in size (about 1 hour).

Preheat oven to 375 degrees. Remove plastic from rolls and bake for 15-19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp of butter.