Butter a 9-inch round cake pan.
Remove 1 ½ pounds of no-knead-dough from the fridge and let sit at room temperature for about 30 minutes.
Dust your working area with flour.
Divide dough into eight pieces; flour your hands and shape each piece into a ball the size of a golf ball. If you have a kitchen scale, weight out 3-ounces of dough for each roll.
Transfer dough balls to previously prepared pan, arranging them one next to another. Cover with kitchen towel and let rest for 40 to 60 minutes.
Preheat oven to 350˚F.
Combine egg and water in a small mixing bowl and whisk to combine.
Brush rolls with the egg wash.
Bake for 25 to 30 minutes, or until lightly browned on top.
Remove from oven and brush rolls with melted butter.
Allow to cool 10 minutes in the pan.
Remove from pan and let cool for 10 to 15 more minutes.