Brush the top with melted butter. Cover and let the dough rise in a warm place until doubled in bulk. Roll it and cut into rounds with a floured biscuit cutter. Dip the handle of a knife in flour and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly.
Place rolls in rows on a greased baking sheet.
Let rise in a warm place until light, a matter of 35 minutes or so. Fahrenheit oven about 20 minutes. Remove at once from the pans. Punch down dough. Preheat oven to 375 F. Brush rolls with beaten egg.