Place 2 cups flour, sugar, yeast and salt in a large mixer bowl. Whisk to combine.

Place milk, water, and 1/4 cup butter in a measuring cup. Heat in the microwave until very warm (120° to 130°F). Measure the temperature with an instant read thermometer or think hot bathwater if you don't have a thermometer.

Pour wet ingredients into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Dough will be slightly sticky to the touch.

Place dough on a floured surface. Knead on until smooth and elastic, about 8 to 10 minutes. You'll know it's done kneading when the dough will spring back when touched with two fingers.

Cover; let rest 10 minutes.

At this point, if you want to make the rolls ahead, place dough in a greased bowl, cover with plastic wrap, and allow to rise in refrigerator for 12 to 24 hours.

Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick.

Cut each into 6 strips. Cut each strip into 3 rectangles.

Stir together filling ingredients in a small bowl.

Brush each rectangle with melted butter mixture. Fold the dough over once and roll into a spiral. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter seam of each roll facing down. Allow 1/4-inch of space between each row. Reserve any leftover butter mixture for after baking.

Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush hot rolls with remaining butter mixture.

Store in an airtight container for up to 2 days.