Preheat your oven to 200 degrees.
Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.
In a stand mixer, add your slightly beaten egg and start mixer on low.
Next, add the room temperature water and melted dairy free butter.
Start adding your dry ingredient mix a little bit at a time with the mixer going on low until all of the flour is in the bowl.
Mix on medium speed for 3 minutes.
Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.
Using a medium size cookie scoop, scoop the dough out into the pan (should be a heaping full scoop). Start by placing scoops around the outside edge and then do a circle inside so that the dough is touching on the edges. Repeat until the pan is full all the way to the center with round scoops of dough.
Cover the pie pan with a cheese cloth or thin dish towel.
Turn off the oven, and place the covered pan in the oven for one hour until it doubles. The warmth inside the oven will help the dough rise.
Remove the rolls from the oven and set on the counter after taking the dish towel off the top.
Preheat your oven to 425 degrees.
Brush the tops of the rolls lightly with butter.
Once the oven is preheated, bake the rolls for 6 minutes.
Score the outlines of the rolls with a knife and serve warm. Or, you can let the rolls cool for 10 minutes and then gently pull them apart with your hands along the outlines of the rolls.
Enjoy it fresh out of the oven, or save it for later. These rolls freeze well too, so feel free to make extra.