Start by blanching the maulunggay leaves for 1 min then drain water and set aside.
Make the dough by whisking the warm milk, yeast, and 1 tbsp of sugar together in the bowl of Breville stand mixer fitted with a dough hook Cover and allow to sit for 5 minutes.
Add the remaining sugar, egg, malunggay leaves, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Knead the dough. Keep the dough in the mixer and beat for an additional 2 minutes.
1st Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 hour or until double in size.
Grease a 9×13 inch baking pan. And preheat Breville Oven to 175 Deg C.
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 12 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands. Arrange in prepared baking pan.
2nd Rise: Cover shaped rolls with a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 175 Deg C. Bake for 25 minutes or until golden brown on top. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with melted butter. and allow rolls to cool for a few minutes before serving.