In a large bowl (or stand mixer bowl), whisk together the flour, sugar, salt, and rapid rise yeast.
Add the warm milk, beaten egg, and 6 tbsp softened butter to the dry mixture. Mix until a shaggy dough forms.
Knead the dough for 6–8 minutes in a stand mixer (or 8–10 minutes by hand) until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise for 45 - 55 minutes, or until doubled in size.
Punch down the dough, divide into 12 equal pieces, and shape into balls. Arrange in a greased 9×13-inch pan.
Cover loosely and let rise for 30–40 minutes, or until puffy.
Preheat the oven to 375°F (190°C). Bake rolls for 13 –15 minutes, or until golden brown on top.
Brush hot rolls with the remaining 2 tbsp melted butter. Serve warm.
