In a large mixing bowl, gently stir together warm water, yeast, and a little bit of the sugar. Let sit for 10 minutes, until yeast smells strong and bubbles and froths up. After 10 minutes, whisk melted butter, sugar and egg into the yeast and water.

In a separate medium bowl, sift together flour, salt and baking powder. Add the dry ingredients to the wet ingredients about a cup at a time, mixing well to incorporate the flour each time. The dough should no longer be sticky, at most slightly tacky. Shape dough into a ball, cover with a clean, dry tea towel or parchment paper, and let rise in a warm place for 30 minutes.

Prepare 2 large baking sheets with parchment paper, sprayed with non-stick cooking or melted butter.

Divide dough in half. Roll each half to be about ¼ inch thick circle or 12 inches in diameter. Cut out 16 triangles per dough half.

Starting at the wide end, roll each triangle up to the small point. Place each roll on prepared baking sheets. Cover and let rise in warm place for 25-30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Bake rolls until golden, 15-20 minutes. Remove from oven and immediately brush with butter.

Keep in an air tight container for up to 3 days.