Sprinkle yeast and 1 tablespoon granulated sugar over warm water in a bowl. Stir until dissolved, and let sit 5 minutes.
Put warm milk, oil, salt, egg, 3 tablespoons sugar and 1 1/2 cups flour into the bowl of a stand mixer.
*For fluffy, well-layered, sturdy buns*
a) Using a stand mixer at low speed, beat mixture until well-blended. Increase speed, and beat 2 minutes.
b) Stir in another cup flour, and keep mixing. Add flour 1/2 cup at a time to make a soft dough.
c) Turn out dough onto lightly floured surface, and knead until smooth and elastic, about 5 minutes.
d) Place in greased large bowl, turning over dough. Cover and let rise until doubled, about 1 hour.
*For Light, moist, squishy buns*
a) Put 1 more cup flour into the stand mixer bowl; mix until blended, adding more flour if the dough doesn’t pull away from the sides of the bowl. The resulting dough will be slightly sticky and soft, not smooth.
b) Place in clean, greased bowl, and let rise until doubled, about 1 hour.
Punch down dough, cover, and let rest 10 minutes.
Meanwhile, in a 13″ x 9″ x 2″ baking pan or two 8″ round or square baking pans, distribute melted butter. Sprinkle brown sugar all over.
On a lightly floured surface, roll out dough into a 15″ x 10″ rectangle, then brush with melted butter, and sprinkle with sugar and cinnamon.
Starting with one long side, roll up jelly-roll fashion, and pinch to seal. Cut roll into 16 slices, and arrange cut-side down on top of brown sugar mixture in pan or pans.
Cover and let rise until doubled, about 45 minutes.
Bake in 375 degree oven for 20-25 minutes or until light brown and cooked through.
Remove from oven and immediately invert rolls onto platter(s).