In a medium bowl, dissolve the yeast in the warm water, and elet stand until foamy about 15 minutes.
In a large bowl sift together 2 cups flour, the sugar and salt until mixed well. Add 5 tablespoons of the melted butter, the egg, the yeast mixture and the milk. Beat for 5 minutes to blend well. Carefully stir in the remaining 2-1/2 cups of flour. Cover the bowl and let the dough rise in a warm draft free place until doubled, about 45 minutes.
Pour half of the remaining melted butter in a 9x13” baking pan, tilting the pan to coat the bottom. Beat down the batter and drop by the spoonful into the buttered pan (A #12 ice cream scoop will work very well or measure out 1/3 cup of dough for each roll), making 12 large rolls. Pour the remaining butter over rolls. Cover lightly and let rise in a warm, draft free place until doubled in bulk about 20 minutes.
Bake in a 425ºF oven for 12-15 minutes or until golden brown. Serve hot.