In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit for about 5 minutes until it becomes frothy.

Add the melted butter and salt to the yeast mixture, stirring well to combine.

Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until the dough starts to come together.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour as needed.

Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving some space between them.

Cover the rolls with the kitchen towel and let them rise for an additional 30 minutes.

If desired, beat the egg in a small bowl and brush it over the tops of the rolls for a golden finish.

Bake in the preheated oven for 15 minutes or until they are golden brown.

Remove from the oven and let cool slightly before serving.