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1
In a large bowl, combine the softened butter with 1/3 cup of the sugar, the boiling water and the salt.
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2
Stir until the butter is melted.
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3
In a small bowl, combine the yeast with the warm water and the pinch of sugar.
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4
Let stand until foamy, about 5 minutes.
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5
Add the yeast to the butter-sugar mixture.
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6
Beat in the egg until smooth.
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7
Stir in the flour with a wooden spoon until a dough forms.
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8
Gather the dough into a ball in the center of the bowl, cover with plastic wrap and refrigerate overnight.
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9
Let the dough stand at room temperature for 2 hours.
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10
On a well-floured surface, roll out or pat the dough about 1/2 inch thick.
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11
Using a 2 3/4-inch round biscuit cutter, stamp out about 14 rounds, as close together as possible.
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12
Gather and re-roll the scraps to cut out 2 more rounds.
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13
Lightly butter an 8-by-11-inch glass baking dish.
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14
Fold the dough rounds in half and arrange the rolls in the prepared baking dish in 2 rows of 8.
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15
Brush the rolls with the melted butter and sprinkle with the sesame seeds.
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16
Let stand until slightly risen, about 30 minutes.
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17
Preheat the oven to 425.
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18
Bake the rolls in the center of the oven for 20 minutes, or until risen and the tops and bottoms are golden.
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19
Turn the rolls out into a basket and serve piping hot.
