In your stand mixer bowl, add the egg, milk, and sugar, and whisk to combine.
Add the melted butter. Make sure the temperature of the melted butter does not exceed 55 degrees C, or it will kill the yeast.
Add the bread flour, yeast and salt, and mix using the dough hook attachment of your electric mixer, until the dough is smooth and elastic and pulls away from the sides of the bowl, 15 to 18 minutes.
Return the dough to the mixing bowl and cover with cling wrap or a kitchen towel. Let the dough rise in a warm place, until doubled in size, about 1 to 1 1/2 hours.
After the dough has risen, punch down to let out the air. Grease two 8-inch round pans or a 12-inch round pan with margarine or butter.
Divide the dough into 32 equal-sized pieces (about 30 to 32 grams each).
Working with one piece at a time, flatten the dough on the palm of your hand, and dot with a small piece of margarine or salted butter.
Wrap the dough around the filling and seal, rolling the dough into the shape of a ball. Repeat with the remaining dough.
Arrange the rolls in the baking tin. If using two 8-inch pans, for each pan, start with 1 in the middle, 5 around the center, and 10 on the outer layer for a total of 16 rolls. If using one 12-inch round pan, start with 1 in the middle, 6 around the center, 12 around it, and 13 on the outer layer.
Cover the baking tin tightly with cling wrap (I use a shower cap) or kitchen towels, and let rest in a warm place, about 1 hour. A good indicator to know if the rolls are ready is to gently poke one of them.
Preheat the oven to 180 degrees C (160 degrees fan). Place the rack on the bottom rung of the oven.
When the oven is ready, glaze the rolls with melted margarine or butter.
Bake in the oven until rolls are lightly browned, or an instant-read thermometer pricked into the center of the bread reads 88 degrees C, 20 minutes.
When the rolls are ready, glaze them one more time with melted margarine or butter.
Serve warm.