Warm the milk in a bowl in the microwave for just about 1 minute. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order to proof active dry yeast).

Add 1 package of yeast right to this milk. Allow the yeast to proof for about 5 minutes. It should get nice and frothy.

Gradually add in the flour,1 cup at a time. Add in the last 1/2 a cup and start to knead the dough with your hands until the last 1/2 cup of flour is incorporated in. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic. Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands. During needing, I added less than 1/4 cup of additional flour. If you add too much flour, your bread will be dry.

Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 30 minutes.

Split the dough into 20 small pieces. Take two pieces and roll them into a long ropes about 10" long.

Pinch the ends of two ropes together and twist them together completely, then make a circle, pinching the ends together to form a ring. Place the rings on a nonstick baking sheet.

Continue with the remaining pieces of dough until you've formed 10 twisted rolls.

Beat the remaining egg and brush the tops of the rolls. This is what gives the bread such a lovely golden color. Sprinkle with sprinkles if desired.

Allow the dough to rise for another 1/2 an hour, then bake the bread dough for 15 minutes (or until golden browin a 350 degree oven.

Remove the rolls from the oven and immediately place a colored egg in the center of the roll, pressing down slightly.

Serve the rolls warm.