In the bowl of a stand mixer, stir to dissolve the yeast in 3/8 cup of the warm water, and let sit for 5 minutes. Add the remaining 1 1/3 cups water, salt, room temperature butter, and half of the flour. Stir to combine.
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
On a lightly floured surface, shape dough to a 9x12 rectangle. Roll it up tightly (like cinnamon rolls).
Cover loosely and let rise 30 minutes
Preheat oven to 400 degrees F.
Brush with some of the melted butter.
Bake for 30 to 35 minutes.
When it comes out of the oven I brush it with more of the melted butter.