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1. Prepare the dough as described in the white-bread recipe above up to the point where it has risen for the second time. With a pastry brush, lightly but thoroughly grease each cup of two 12-cup muffin tins with 1 tablespoon of soft butter.
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2. Pinch off small pieces of the dough and shape them into small balls, rolling them between your palms until they are about ˝ inch in diameter. Arrange 3 balls closely together in each muffin cup, cover the tins with a dry kitchen towel and let the dough rise in a warm place (about 25 minutes) until each roll reaches the top of the pan.
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3. Preheat the oven to 425°. Brush the dough with the melted butter and bake in the middle of the oven for 10 to 15 minutes until the rolls are golden brown. Test for doneness by inserting a toothpick in a roll; it should come out dry and clean. Remove the rolls from the tins and serve them while they are still hot and crusty.
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