Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl.
Heat milk, water, and 1/4 cup butter until very warm (120 to 130 degrees F).
Stir 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.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick.
Cut each into 6 (12 x 2-inch) strips.
Cut each strip into 3 (4 x 2-inch) rectangles.
Brush each rectangle with melted butter.
Crease rectangles slightly off center with dull edge of knife and fold at crease.
Arrange in rows, slightly overlapping, on greased baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 400 degrees F oven for 13 to 15 minutes or until done.
Remove from sheets; cool on wire rack.
Brush with 1/4 cup melted butter.
