Butter Pan Rolls
rec.food.recipes/Lucia J. Lim/1994

1/4 cup warm water
2 packages dry yeast
1/4 cup sugar
1 cup warm milk
1 egg, beaten
1 1/2 sticks (3/4 cup) butter (don't use margarine), melted
2 to 3 cups flour

Dissolve yeast in water and let sit for 5 minutes in a large bowl.

Stir in sugar, milk, egg, and 1 cup of the butter. Beat in about 1 1/2 cups flour (until the consistency of pancake mix forms). Beat this with a heavy wooden spoon for 10-15 minutes. Slowly beat in another cup of flour (the resulting dough should be very sticky and soft, a little moister than a biscuit dough). Let this rise covered with plastic wrap for about 45 minutes in a warm place.

With a basting brush, grease a 13x9-inch pan with the reserved butter.

After the batter has risen, beat down. Drop batter into pan with a small ladle (about 1/4 cup) in 3x5 rows. Brush lightly with butter and let rise another 45 minutes in a warm place or until doubled.

Brush the rest of the butter over the risen dough and place in a preheated 425 degree oven for 15-18 minutes, or until the top is a deep golden color. Eat straight out of the pan while hot.