Mix the warm water, warm milk, melted butter, egg, instant yeast, sugar and salt and stir together.

Add in the flour a cup at a time until a dough forms, mixing in more flour until a kneadable dough forms, adding more flour as needed as you knead the dough.

knead for about 5 minutes or until dough feels smooth.

Roll dough into a ball and brush the outsides with butter, place into a bowl and cover with plastic wrap while it rises for 45 minutes or until dough is doubled in size.

Once risen, place dough onto a floured surface to roll out into a large rectangle, dough should be around 1/2 an inch thick.

Add about 1/3 of a cup of softened butter onto the flattened dough.

Cut sough into roughly 2 inch by 3 inch squares for small rolls or roughly 3 by 5 inch rectangles for large rolls, 3 by 6 inch rectangles for extra large rolls

Roll the cut dough from the end nearest you to the end away from you so the dough forms a swirl that can be seen from the side. Like you would a cinnamon roll.

Place in a greased baking sheet with enough space for the rolls to rise, I like mine to touch but you can space them wide enough for them to double in size if you don't want them to touch each other.

Spritz plastic wrap with non-stick spray and cover the rolls as they rise a second time for 45 minutes or until the rolls are doubled in size.

Preheat oven to 350 F. and bake for ~16 minutes for small rolls, ~22 minutes for large rolls and ~25 minutes for extra large rolls or until rolls look light golden brown on top and look baked through. (oven temperatures and elevations' will make cook times differ slightly)

When rolls are done baking, brush tops with remaining butter and enjoy!