Recipe - Butter Pan Rolls

2 pack Dry yeast
One fourth cup Warm water
One fourth cup Sugar
1 cup Warm milk
1 Egg; beaten
1 One half Stick butter (don't use
margarine); melted
2 (up to)
3 cup Flour

From: Lucia J Lim jiensuk@ATHENA.MIT.edu

Date: 16 Feb 1994 21:19:45 0500
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 1One half cups flour
(until the consistency of pancake mix forms). Beat this with a heavy
wooden spoon for 1015 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 13x9inch pan with the reserved butter.
After the batter has risen, beat down. Drop batter into pan with a small
ladle (about One fourth 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
1518 minutes, or until the top is a deep golden color. Eat straight out of
the pan while hot.

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