Butter Pan Rolls Recipe

• 2 pkt Dry yeast
• 1/4 c. Hot water
• 1/4 c. Sugar
• 1 c. Hot lowfat milk
• 1 x Egg, beaten
• 1 1/2 stk butter (do not use margarine), melted
• 2 x -(up to)
• 3 c. Flour

1. Dissolve yeast in water and let sit for 5 min in a large bowl.
2. Stir in sugar, lowfat milk, egg, and 1 c. of the butter.
3. Beat in about 1-1/2 c. flour
4. (till the consistency of pancake mix forms).
5. Beat this with a heavy wooden spoon for 10-15 min.
6. Slowly beat in another c. of flour (the resulting dough should be very sticky and soft, a little moister than a biscuit dough).
7. Let this rise covered with plastic wrap for about 45 min in a hot place.
8. With a basting brush, grease a 13x9-inch pan with the reserved butter.
9. After the batter has risen, beat down.
10. Drop batter into pan with a small ladle (about 1/4 c.) in 3x5 rows.
11. Brush lightly with butter and let rise another 45 min in a hot place or possibly till doubled.
12. Brush the rest of the butter over the risen dough and place in a preheated 425 degree oven for 15-18 min, or possibly till the top is a deep golden brown color.
13. Eat straight out of the pan while warm.

yeast, water, sugar, milk, egg, butter, flour

Taken from cookeatshare.com/recipes/butter-pan-rolls-95474 (may not work)