Copy Cat Texas Roadhouse Rolls

2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
3 tablespoons melted butter, slightly cooled
1/4 c. sugar
4 cups all-purpose flour
1 large egg
1 teaspoon salt
melted butter for basting rolls

Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes.  Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.  Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.  Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet.  Cover with a towel and let rise again until doubled in size, about 45-60 minutes.  Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.