In a large mixing bowl, combine 500 grams of all-purpose flour (maida), 1 teaspoon of salt, and 2 tablespoons of sugar. Mix well.
In a separate bowl, dissolve 1 tablespoon of active dry yeast in 250 ml of warm milk. Let it sit for 5-10 minutes until it becomes frothy.
Gradually pour the yeast mixture into the flour mixture, mixing well to form a soft dough. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
Add 100 grams of softened unsalted butter to the dough and knead again until the butter is fully incorporated.
Cover the dough with a damp cloth and let it rest in a warm place for 1-2 hours, or until it doubles in size.
Preheat your oven to 180°C (350°F). Grease a baking tray with butter or line it with parchment paper.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them on the prepared baking tray, leaving some space between each roll.
Cover the rolls with a damp cloth and let them rise again for 30 minutes, or until they become puffy.
Brush the tops of the rolls with a mixture of 1 beaten egg and 1 tablespoon of milk.
Bake the rolls in the preheated oven for 20-25 minutes, or until they turn golden brown on top.
Remove the rolls from the oven and let them cool on a wire rack before serving.