Instructions

1. In a large bowl, combine sugar and water. Sprinkle yeast on top of the water and allow it to sit until foamy, about five minutes.
2. Add one cup flour to the bowl and whisk the mixture until smooth, about two minutes.  Add the salt, egg, and butter and beat until well combined.
3. Add the remaining flour and, with a wooden spoon, mix until just combined.
4. Lightly coat a large bowl with cooking spray.
5. Place bread dough in a bowl and brush the dough with an extra tablespoon of melted butter.  Cover with a kitchen towel.
6. Refrigerate overnight (or up to two days). The dough will double in size.
7. Cut the dough into thirds, then cut each third into nine equally-sized pieces to make a total of 27 (oneounce) pieces.
8. Lightly coat nine standard muffin cups with cooking spray.
9. Roll each dough piece into a small ball and place three balls in each cup. Liberally coat the dough with extra melted butter and loosely cover with a kitchen towel.
10. Allow the dough to rise in a warm, draft-free place until doubled in size, 45 to 90 minutes.
11. Preheat the oven to 375F.
12. Bake the rolls for 15 to 20 minutes or until they are puffed and deep golden in color.
13. Brush the rolls with melted butter and sprinkle with sea salt.
14. Serve warm.