Place water in small bowl and sprinkle the yeast granules on top. Let sit until activated and soft, about 5 minutes.
In bowl of mixer fitted with whisk attachment, whisk the buttermilk, butter, sugar, and salt together.
Whisk in the egg.
Whisk in the yeast until just combined.
Fold in the flour a 1/2 cup at a time. Dough will begin to form but will not be smooth yet.
Turn out onto a floured surface and knead until dough is smooth. If dough is too sticky add extra flour 2 Tablespoons at a time.
Place dough in an oiled bowl and turn to coat the entire dough ball.
Cover bowl with oil plastic wrap. Set in warm area of the house until dough rises to double in size, about 1 hour.
Oil your baking pan and divide your dough ball into 20 even portions. Roll each portion into a ball and place into pan. Cover with oil plastic wrap and let rolls rise until twice their size, about 1 hour.
Preheat oven to 350ºF and bake 20 minutes or until the tops are medium golden brown.
Serve as is with a pad of butter or butter and season as desired, further instructions below.