Entirely Elizabeth

13 Crack egg into a small bowl and lightly beat. Set aside.
15 To a stand-mixer bowl add and whisk together the bread flour, potato flakes, dry milk powder, granulated sugar, instant dry yeast, and salt. Fit stand mixer with dough hook.
14 In a small saucepot add the cubed unsalted butter and water. Heat until it reaches [wprm-temperature value="100" unit="F"] to [wprm-temperature value="110" unit="F"]. Don't worry if the butter isn't completely melted, it'll break down as the dough kneads. 
3 Turn stand mixer on low speed (#1 to #2) and slowly pour in the warmed butter/water mixture, then the lightly beaten egg. Continue to knead on low speed for 5 to 7 minutes.ELIZABETH'S TIP: If the dough does not clean the sides and bottom of the bowl after 4 minutes, add 1 tablespoon of bread flour at a time but do not exceed 4 tablespoons.
16 Cover the bowl with a towel and allow it to rest for 10 minutes. Preheat oven to [wprm-temperature value="170" unit="F"].
7 Turn out dough onto work surface (no flour needed). Divide it into 12 equal pieces. Lightly roll by cupping the hand and using the palm for light pressure until it becomes a smooth ball. Pinch the bottom to make a smooth seam. 
17 Place rolls seam side down in a greased 13x9 baking dish. They should be placed equally in 3 rows of 4 so they are not touching. Brush rolls with water.
18 Turn off oven and put the rolls inside with the door shut. Allow them to rise for 20 minutes. 
19 Remove rolls from the oven and place on top of stove covered with a towel. Preheat oven to [wprm-temperature value="375" unit="F"].
12 Bake for 18 to 22 minutes, or until golden. Once removed from the oven, brush with unsalted butter. Serve immediately.