In a food processor, pulse the bread until fine crumbs form.
Gently press down on the dough; it should be tacky.Divide the dough into 36 equal pieces and cover with plastic wrap.
Gently squeeze 1 piece of dough through your thumb and index finger to form a ball; pinch the bottom.Place the ball pinched side down on the prepared sheet.Repeat with the remaining pieces of dough, spacing the balls 1 1/2 inches apart.
Loosely cover the rolls with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.. Preheat the oven to 400°.Brush the tops of the rolls with the melted butter.
Bake for 15 to 18 minutes, until golden and cooked through, shifting the pans from top to bottom and front to back halfway through baking.
Serve warm.. Make Ahead.Add mushrooms to pan, and season to taste with salt and black pepper.
Cook, stirring occasionally, until tender and lightly browned, about 8 minutes.Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes.
Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes.. Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan.Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes.
(Editor: Quiet Strollers)