Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.

In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg until well combined. Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.

Using the dough hook, gradually add remaining 1 – 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.

Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover; place into the refrigerator for 8 hours or overnight.

Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.

Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 18-22 minutes; brush tops with melted butter.

Serve warm.