In a large measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm milk or water. Allow this mixture to stand for about 5–7 minutes until it becomes frothy.

Sift together flour, salt, and sugar in a large mixing bowl. Add the egg into this mixture.

Gradually pour the yeast mixture into the bowl with the dry ingredients along with 5 tablespoons of melted butter. Mix together to create the dough.

Turn out the dough onto a clean surface and shape it gently into a ball. Transfer it into a buttered bowl and cover with a damp cloth.

Allow the dough to rest in a warm area covered for about one hour or until doubled in size.

Gently punch down the dough to release air bubbles. Using a medium-sized ice cream scoop, portion the dough into golf ball-sized pieces and roll into smooth balls.

Place the rolled balls side by side in a buttered baking pan. Brush their tops with melted butter and let rise until doubled again, around one hour.

Preheat your oven to 400°F. Bake for about 20–22 minutes until golden brown.

Serve immediately with more butter melting over them.