In a stand mixer bowl, combine warm milk, vegetable oil, granulated sugar, instant yeast, salt, and egg. Mix until well combined.

Gradually add all-purpose flour while using the dough hook attachment, mixing on low speed for 4-5 minutes until the dough is sticky but pulls away from the sides.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm area for about 30 minutes, until doubled in size.

Lightly grease a 9x13 inch baking pan. Optionally, line the bottom with parchment paper for easy removal.

Punch down the dough gently, divide it into 15 equal pieces, and shape each into a smooth ball. Place them in the prepared pan.

Cover the pan with a clean towel and allow the rolls to rise for another 30 minutes.

Preheat your oven to 350°F (175°C) while the dough rises for the second time.

Bake the rolls for 20-25 minutes or until golden brown. Watch them closely to avoid overbaking.

Remove the pan from the oven and brush the tops with melted butter. Let cool slightly before transferring to a wire rack.