Cup warm water
3½ - 4
1. In a small bowl dissolve yeast in the ¼ cup warm water 2. In a small saucepan combine the 1 cup water, butter, sugar and salt. Heat and stir just till mixture is warm and butter almost melts. Transfer to a large bowl and stir in yeast mixture. 3. Using an electric mixer beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour using a wooden spoon. Dough will be moderately soft. 4. Place dough in a lightly greased bowl. Cover and refrigerate till doubled in size (2 to 3 hours). 5. Punch dough down. Cover and let rest for 10 minutes. Divide into 24 pieces. On lightly floured surface roll each piece into a 10 inch long rope and tie into a loose knot. Place knotted rolls about 2 to 3 inches apart on greased baking sheets. Cover and let the rolls rise till nearly doubled in size (about 30 minutes). 6. Bake in a 375 oven 15 minutes or till golden. Remove from oven; brush with melted butter. Serve warm.