Instructions: COMBINE WATER, SUGAR AND YEAST. ADD FLOUR; MIX AT SLOW SPEED UNTIL MIXTURE IS CRUMBLY. ADD 1/4 CUP BUTTER, SALT AND EGG. BEAT UNTIL WELL BLENDED. ADD MILK. BEAT UNTIL THOROUGHLY MIXED. COVER BOWL WITH PLASTIC WRAP AND REFRIGERATE FOR ABOUT 30 MINUTES OR UNTIL DOUBLED IN SIZE. POUR 1 TABLESPOON MELTED BUTTER INTO 8" ROUND CAKE PAN. TURN TO COAT SIDES AND BOTTOM. DROP BATTER BY SPOONFULS INTO PAN. POUR REMAINING BUTTER OVER THE ROLLS. LET RISE 10 MINUTES.

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