Buttery Pan Rolls
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|All-purpose flour||4 1⁄2 Cup (72 tbs), unsifted|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2⁄3 Pound, melted and cooled (1 Cup Or 1/2 Pound, Plus 2 Tablespoons)|
|Warm milk||1 Cup (16 tbs)|
In a large bowl, dissolve yeast in water; let stand until bubbly (about 15 minutes).
Stir together 2 cups of the flour, sugar, and salt until well mixed.
Add 6 tablespoons of the melted butter, along with egg, yeast mixture, and milk; beat for 5 minutes to blend well.
Gradually beat in the remaining 2 1/2 cups flour.
Cover bowl and let batter rise in a warm place (80°) until doubled (about 45 minutes).
Pour half of the remaining melted butter into a 9 by 13-inch baking pan, tilting pan to coat bottom.
Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls.
Drizzle remaining butter over dough.
Cover lightly and let rise in a warm place (80°) until almost doubled (about 30 minutes).
Bake in a 425° oven for 12 to 17 minutes or until lightly browned.
Makes about 15 rolls.
To bake in muffin cups, make batter as directed, but spoon about 1 teaspoon melted butter into each muffin cup.
Fill cups about half full; let batter rise until almost doubled.
Bake as directed.