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1
Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes.
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2
Whisk flour and salt together in a large bowl.
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3
Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms.
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4
Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic.
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5
Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes.
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6
Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape.
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7
Cut into 20 pieces and shape each into a ball.
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8
Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated.
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9
Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour.
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10
Preheat oven to 400 degrees F.
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11
Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt.
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12
Bake until golden brown, about 25 to 30 minutes.
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13
Let cool about 30 minutes but serve warm.
