04Let rise: Cover the bowl with plastic wrap and set aside to rise for 15 minutes.
05Prepare oven and dish: While the dough is rising, preheat oven to 400°F. Lightly grease a 9x13-inch pan.
06Shape dough balls: Remove risen dough from the bowl and shape into 20 equal sized rolls. Place into the prepared dish. (I like to gently form mine into a rectangle and cut into 20 squares then gently tug and tuck the sides of each square to form a ball.) Make sure you handle the dough gently and do not over work it or you'll end up with tough rolls.
07Allow second rise: Place a clean damp towel over the rolls and let rise again for an additional 15 minutes. (You can let rise longer, up to 1 hour.)
08Top with egg wash: In a small bowl, use a fork to beat the egg with the water. Brush the top of rolls with the egg mixture. (You will not use up the mix. Discard what's left.)
09Bake the rolls: Bake in the preheated oven for 20 to 25 minutes, until golden brown. The internal temperature should be at least 190°F.
10Top with additional butter: Remove the baked rolls from the oven and top immediately with melted butter. (I like to use salted butter for this.)