BLESS THIS MESS
In a large bowl add the yeast and warm water and stir to combine. Add 1 ½ cups of the flour, sugar, the ⅓ cup melted butter, egg, and salt and stir well to combine. Mix together for 1 minute.
Add enough of the remaining flour, ½ cup at a time and stirring well after each addition, until it forms a soft and slightly sticky dough that starts to pull away from the side of the bowl.
Place the dough in a well greased 3 quart container and flip it over once so that the top of the dough is also greased. Cover the container tightly and place it in the fridge overnight.
When you are ready to make your rolls the next day, take the dough out of the fridge, remove it from the container onto a lightly floured surface and cut the two into two pieces. Cover with a clean dish towel and let rest for 10 minutes.
Prepare 2 rimmed baking sheets by greasing them well or lining them with a baking mat. On a lightly floured surface, roll each dough ball into a 10 inch circle. Brush each circle with melted butter
Cut each circle into 12 wedges. To shape the rolls, start at the widest part of the wedge and roll it up to the point. Place them with the point of the wedge down on the prepared baking sheets 3 or so inches apart.
Cover and let rise in a warm place until the rolls nearly double in size, about 1 hour. Preheat the oven to 375 degrees F.
Bake the rolls when they are done rising, one pan at a time, for 12 to 15 minutes or until golden brown. Brush them with additional melted butter on the tops and serve warm.