Recipe: Buttery Pan Rolls

BUTTERY PAN ROLLS

2 packages dry yeast
1/2 cup warm water
4 1/2 cups flour, divided use
1/4 cup sugar
1 teaspoon salt
1 cup plus 2 tablespoons butter, melted
1 egg
1 cup warm milk (110 degrees F)

In a large bowl, dissolve yeast in 1/2 cup warm water; let stand until bubbly (about 15 minutes).

Stir together 2 cups of flour, sugar and salt. Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk. Beat 5 minutes to blend well. Gradually add remaining flour. Cover bowl; Let batter rise for about 45 minutes (until doubled in size ).

Reserve 2 tablespoons melted butter and pour the remaining butter into a 13x9-inch baking pan; tilt pan to coat the bottom.

Beat batter down and drop by spoonfuls into buttered pan. Drizzle remaining 2 tablespoons butter onto rolls. Cover and let rise for 30 minutes (until almost doubled in size).

Preheat oven to 350 degrees F.

Bake at 350 degrees F for 15 to minutes or until done (rolls will sound hollow when tapped on top lightly when they are done).

Makes about 15 rolls
Adapted from unknown source