In a small bowl, DISSOLVE yeast in warm water until foamy.
In a large mixing bowl, COMBINE buttermilk, butter, egg, sugar, salt and yeast mixture; ADD 3/4 of the flour; BEAT on medium speed until smooth, 1 minute.
ADD remaining flour, 1/4 cup at a time, STIRRING by hand until a soft dough is formed..
TURN dough onto a lightly floured surface; KNEAD until smooth and elastic, 6-8 minutes.
PLACE in a greased bowl, turning once to grease the top; COVER and LET RISE in a warm place until doubled, about 1 hour.
PUNCH down dough; TURN onto a lightly floured surface; DIVIDE and SHAPE into balls, one ball per serving.
PLACE in a greased 13x9-inpan; COVER with a kitchen towel; LET RISE in a warm place until almost doubled, about 45 minutes.
Meanwhile, PREHEAT oven to 350°.
Brush rolls lightly with remaining (GLAZE) buttermilk and butter.
BAKE until golden brown, 20-25 minutes.
LET COOL in pan 20 minutes; REMOVE to a wire rack; SERVE warm.
1/4 ounce is roughly equivalent to one package of active dry yeast, or 2 1/2 teaspoons.
Per Serving (excluding unknown items): 329 Calories; 11g Fat (31.0% calories from fat); 8g Protein; 48g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 348mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.