Measure all ingredients. Reserve 2 tablespoons of the unsalted butter for brushing over the baked rolls.

Heat the milk in a saucepan over medium heat until steaming and just before boiling. Remove the milk from the heat.

Add 1/3 cup of the unsalted butter to the hot milk. Stir until the butter is completely melted.

Stir 1 tablespoon of the granulated sugar into the milk mixture. Cool the mixture to 90-105°F (32-41°C).

Sprinkle the active dry yeast over the cooled milk mixture. Rest for 5-10 minutes until the yeast is foamy and bubbly.

Pour the yeast mixture into the mixing bowl. Add the remaining granulated sugar, salt, and egg.

Mix the wet ingredients with the paddle attachment until combined. Add 2 cups of the all-purpose flour.

Mix at medium speed for 2 minutes. Add another 2 cups of the all-purpose flour.

Mix at medium speed for 2 minutes. Add the remaining 1 1/2 cups all-purpose flour, 1/2 cup at a time, on low speed.

Stop adding flour once the dough is soft and tacky but not sticky. Lightly oil a clean mixing bowl with the vegetable oil.

Transfer the dough to the oiled bowl. Turn the dough once so its surface is coated with oil.

Cover the bowl with plastic wrap. Let the dough rise in a warm place for about 60 minutes, until doubled in size.

Punch down the risen dough. Transfer it to a lightly floured work surface.

Dust the dough lightly with all-purpose flour. Roll it into a large rectangle about 1/4 inch (6 mm) thick.

Cut the dough into 18 triangles or rectangles. Roll each dough piece into a roll shape.

Arrange the shaped rolls seam-side down on the baking sheet. Cover the rolls and let them rise for 30 minutes.

Preheat the oven to 375°F (190°C). Bake the rolls for 12-18 minutes until golden brown.

Melt the reserved 2 tablespoons of unsalted butter. Brush the melted butter over the warm baked rolls.

Transfer the rolls to a wire rack. Serve warm with butter, jam, or Thanksgiving turkey leftovers.