Butter Pan Rolls

Instructions

1. 1

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

2. 2

   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).

3. 3

   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.

4. 4

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

5. 5

   After the batter has risen, beat down. Drop batter into pan with a small ladle (about 1/4 cup) in 3x5 rows.

6. 6

   Brush lightly with butter and let rise another 45 minutes in a warm place or until doubled.

7. 7

   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.

8. 8

   Eat straight out of the pan while hot.