In a stand mixer combine flour paste and milk together. Mix until smooth.
Add in egg, stir.
Add in flour and yeast. and with dough hook attachment mix on low until flour is incorporated.
Let rest for 15 minutes.
Add sugar and salt and mix on medium low speed for 5 minutes.
Keep mixer running and add in softened butter, 1 Tbsp at a time. Continue to mix for 5 more minutes, scraping bowl if necessary.
Place dough onto a very lightly floured counter. Knead to form a ball. Place into a lightly greased bowl and lightly coat surface of dough and cover with plastic wrap. Let rise for 1 hour or until doubled in size.
Grease a 9 inch cake pan.
Transfer dough to counter and press outinto a 8 x 9 rectangle with short side facing you.
Cut into 4 equal strips lengthwise and then cut into 3 equal pieces crosswise for a total of 12 pieces.
Stretch each piece of dough into a 8 inch x 2 inch strip. Starting at short end of dough roll up into a tight cylinder. Place into greased pan seam side down.
Cover with plastic wrap and let rise 1 hour.
When doubled in size bake in a oven preheated to 375 degrees for 15-20 minutes or until golden brown.
Let cool on a cooling rack for 3 minutes and then remove from pan, turning upside down onto a rack and then reinvert.
Brush tops with melted butter.
Allow to cool for 20 minutes before serving (I never do)