In a small mixing bowl, mix together your water and yeast. Allow it to proof for five minutes.

Any large bowl adds your butter, egg, flour, sugar, and salt. Mix well. Once your yeast is done proofing, add that in. Mix again.

Transfer your dough to a lightly floured flat surface.

Using the dough hook in your stand mixer, or your hands, need for about five minutes until your dough ball is round and soft.

Cut your dough ball into 16 equal pieces. Roll into small balls and set aside.

Pinch the bottom of your roll to make your role stay together (see process picture). 

Allow your rolls to sit and rise in a warm place for an additional 30 minutes. Cover with a clean kitchen towel or plastic wrap.

While your rolls are rising, heat the oven to 375°F. 

Transfer your rolls (pinch side down) to a greased cookie or baking sheet. You may need one large cookie sheet or two small cookie sheets.

Bake for 12 to 15 minutes, or until golden brown.

Once out of the oven, brush with your melted butter and let cool on a wire rack.