Mix the yeast, sugar and water together in the mixing bowl. Stir in the egg and combine well. Mix in the milk.Attach the dough hook and start mixing the yeast mixture. While the mixer runs, spoon in the flour. Continue mixing until all the flour is absorbed. The dough will be soft and sticky. Dust 1 hand with 2 - 3 TB of the reserved flour Use your floured hand to pull the dough away from the hook and bowl. Use a bit of the melted butter or 1 TB of oil to coat the dough and inside of the mixing bowl. Return the dough to the bowl. Cover the bowl with plastic wrap. Leave the dough to rise for 1 hour. The dough should double in size. After 1 hour. Flour a smooth, clean, dry counter or cuting board. Turn the dough onto the floured surface. Divide into 6 pieces. Roll each piece into a flat circular (or something like that) shape. Dough should be 6-8" in diameterUse a basting brush to butter the top of the rolled dough. Fold the dough in half. butter again. Fold again. Butter the top. Place folded dough on baking sheet. Repeat until all the dough is shaped and buttered. Leave dough to rise uncovered for 20 minutes.
Preheat oven to 350° After 20 minutes, place the baking sheet in the center of the oven and bake for 15 minutes. After 15 minutes check for doneness. Breads should be golden brown all over. If not golden, place baking sheet on top shelf of over and bake for another 5 minutes.
*Use a pizza/ baking stone or double stack your baking sheet to prevent burning.