In the bowl of an electric mixer, combine sugar, salt, yeast, and 2 cups of the flour.
In a small saucepan over medium low heat, combine butter and milk. Heat to 120-130 degrees.
With the mixer running on low speed, slowly pour butter mixture over flour mixture.
Increase speed to medium, and beat 2 minutes.
Add egg and remaining 1 3/4 cups flour.
Knead until you have a smooth, pliable dough, about 8-10 minutes.
Place dough in a container that has been sprayed with cooking spray. Cover.
Let rise at room temperature until doubled in bulk, 1-2 hours.
Turn out onto a floured surface, and roll into a rectangle that is 1/4" thick.
Spread dough with ganache.
Beginning on long side, cut into 1 1/4" strips.
Roll each strip and place in a pan that has been sprayed with cooking spray.
Cover and let proof until doubled in bulk, 1-2 hours.
While dough is rising, preheat oven to 350 degrees.
Bake proofed rolls for 25-30 minutes, until light golden brown.