Add the milk to a medium bowl and sprinkle over the yeast. Set aside for 5 minutes, or until the yeast has bloomed.
¾ cup milk, 2 teaspoons active dry yeast
Add 2 tablespoons of melted butter along with the egg. Whisk to combine.
4 tablespoons unsalted butter, 1 large egg
Add the flour and salt and stir them into the wet ingredients with a dough whisk or wooden spoon.
2½ cups all-purpose flour, 1 teaspoon kosher salt
When a shaggy dough forms, transfer the dough to a clean surface and knead until the dough is smooth, about 2 minutes.
Set the dough aside to rise in a warm place until doubled in size, about 1 hour.
Punch the dough down and roll it into a ½-inch thick rectangle. Cut the dough into rectangles that are approximately 1 inch wide and 3 inches long.
Brush the rolls with the remaining melted butter and roll them into circles. Repeat with the remaining pieces of dough.
Leave the rolls in a warm place to rise again while you par-bake the ham.