Scald milk; stir in sugar, 2 tablespoons butter, and salt until butter is melted and sugar is fully dissolved. Set aside to cool. Sprinkle yeast over 2 tablespoons lukewarm water. When milk mixture has cooled to lukewarm, stir into yeast mixture. Stir in egg. Stir in 1 to 1½ cups flour then turn onto floured board. Knead in more flour using just enough to form a dough that can be easily handled. Coat a bowl with melted butter. Place dough in bowl, then flip over and cover. Let dough rise in a warm place until it has doubled, about 1 hour. When doubled, pinch 1-inch balls from dough. Make a tight circle using your thumb and index finger. Force dough through the hole making a smooth round ball. Place on greased cookie sheet. Repeat until all dough is used; allow to rise again until doubled (about 40 minutes). Bake yeast rolls in a 425° oven about 20 minutes. Remove from pan immediately. Serve yeast rolls hot.