In large mixer bowl fitted with dough hook, combine flour, sugar, starch, milk powder, yeast and salt. Mix together water, butter and egg. Pour in mixing bowl. Knead bread dough on low to medium speed for 8 to10 minutes, until dough pulls away from the edge. Add one tablespoon flour to dough and mix dough, just to clean the sides of the bowl. Form dough into a ball and place in a well-greased 2-quart bowl. Place bowl in oven on Rack 3 in Wolf oven. Place pie plate with water on rack below dough in oven. Bake in PROOF at 110ºF for 1 hour or until dough is doubled in size. Punch down, and place on lightly floured surface. Divide evenly into 12 portions. Round each ball of dough and place each ball in a greased muffin pan. Place pan back in oven on same rack with water underneath. Bake in PROOF for about 30 minutes or until double in bulk. Preheat oven on CONVECTION at 375ºF. Remove dish towel. Bake 15-17 minutes, or until golden brown. Remove rolls from oven. Cool slightly before removing rolls to cooling rack.
To Make Day Ahead:
After first rising, place dough into muffin pan. Cover tightly with greased plastic wrap and refrigerate in Sub-Zero refrigerator overnight. The next morning, remove rolls from refrigerator. Preheat oven on CONVECTION at 375ºF and continue as above. Baking time may be slightly longer if the rolls are cool.