Dissolve yeast in the warm water. In a mixer cream butter and sugar until smooth. Add the egg and continue mixing until combined. With mixer on low add yeast mixture and salt. Gradually add flour, working in until a smooth dough is formed. (This can be done in a heavy duty mixer or by hand.) Knead on a lightly floured surface 3 minutes. Wash the mixing bowl with hot water. Lightly butter the bowl. Place dough in bowl and butter the exposed surface of the dough with a little melted butter. Cover tightly with plastic wrap and refrigerate up to 3 days.
These rolls are soft - perfect for sopping up the sauce from Grandma's Famous Pot Roast.
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