Place the fresh yeast into a small glass bowl, and crumble it. Dissolve the yeast with almost ¼ of the warm milk by using a wooden spoon.
Combine flour, sugar, salt in a large glass bowl.
Add in the dissolved yeast and the rest of the milk, stir with a wooden spoon or a spatula.
Mix in the melted butter and the egg, stir until all combined completely.
Grease the same bowl with olive oil and place the dough inside and cover with plastic film. Let it rise until more than doubled in size for almost 1 hour.
Knock back the dough. If you use grams, you can take 59-60g(for 15 balls) or 73-75g pieces(for 12 balls) from the dough to make the balls. Or you can place the dough on a work surface after you knock back the dough, make a rectangle by slightly pressing to the dough with your hands. Divide the dough horizontally into 3 and vertically into 5 if you are making 15 rolls and start making the balls out of these pieces.
Place the balls into a 12 inch (31cm) round dish or 9*13 inch (23*33cm) rectangle dish that is lined with parchment paper and cover with plastic film. Let them rise for almost 45-50 minutes. Instead of parchment paper, you can grease and flour the dish.
Preheat the oven to 375°F(190°C) when the dough almost doubles.
Bake for 15-16 minutes until the top is golden brown. If you are not sure, you can remove one roll and tap underneath. If there is a hollow sound it means it is baked.
After you remove the rolls from the oven, brush the top of the rolls with melted butter. Serve fresh. Keep them in an airtight container when they are totally cooled.