Step 1

Pour warm water into the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast into the water, stirring gently. Add salt and sugar. Let stand for 3-5 minutes while the yeast begins to soften and foam.

Step 2

Add in softened butter and egg. Turn on the mixer to the Stir setting. While it is stirring, gradually add in the flour, allowing it to combine.

Step 3

Continue with the mixer on the Stir speed, allowing the mixer to knead the dough for 10 minutes. (If you don't have a stand mixer, you can mix and knead the dough by hand).

Step 4

Oil the insert pot of an Instant Pot, so there is a thin layer of oil on the bottom and sides of the inside of the insert pot.

Step 5

Transfer the ball of dough from the stand mixer to the insert pot, turning it a couple of times to coat it with oil.

Step 6

Place the lid onto the Instant Pot and use the Yogurt button (use the "normal" level for the Yogurt setting). You'll let the dough rise at this temperature for one hour.

Step 7

After an hour, punch the dough down and transfer it to a lightly floured surface.

Step 8

Divide the dough into 18 pieces of fairly uniform size and roll each piece of dough into a ball. Place 9 pieces of rolled dough into each round cake pan.

Step 9

Place the pans in a warm place to rise for another 30-45 minutes. (I put mine in the oven and use the Warm setting).

Step 10

Once the rolls have risen, preheat the oven to 375F (remove the pans first if you had them in there rising). Once the oven has preheated, bake the rolls for 12-15 minutes or until the tops are golden brown.

Step 11

Remove from oven and brush the hot tops with melted butter or just rub a stick of butter over the hot tops.