Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam.

Thoroughly mix milk, butter, sugar, egg and salt in a large bowl.

Stir in the yeast mixture and 3.5c flour, adding a bit more if necessary to make a soft, pliable dough.

Turn dought out on floured board and let rest while you clean and butter bowl.

Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.

Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size.

Butter a 12-cup muffin tin.

Punch down dough.

Pinch off pieces about 1.5 inches in diameter (enough to fill one-half of muffin cup), and roll into smooth spheres.

Place two such pieces in each prepared muffin cup. (it should be a tight fit)

Cover dough loosely with plastic wrap for 45 minutes.

Preheat oven to 350 degrees.

Bake rolls 20-25 minutes, or until light brown.

Serve as soon as they are cool enough to throw.