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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 24 equal pieces. Round each piece into a smooth ball, or shape into knots.
For pull-apart rolls, lightly grease two 9" round cake pans or one 9" x 13" pan. Space 12 rolls in each of the 9" pans or all 24 rolls in the 9" x 13" pan.
Cover the pans, and allow the pull-apart rolls to rise until they're crowded against one another and quite puffy, about 1 ½ to 2 hours.
Towards the end of the rising time, preheat the oven to 350°F.
Uncover the rolls and gently brush them with the egg wash.
Bake the rolls for about 25 to 30 minutes until golden brown, tenting them with foil for the final 5 to 10 minutes of baking if they appear to be browning too quickly.
Remove the rolls from the oven, and brush with melted butter.
Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.