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Butter Pan Rolls

2 packages dry yeast
1/4 cup warm water
1/4 cup sugar
1 cup warm milk
1 egg, beaten
1 1/2 sticks butter, melted
2-3 cups flour

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
1-1/2 cups flour (until the consistency of pancake mix forms).
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.

With a basting brush, grease a 13x9-inch pan with the reserved
butter. After the batter has risen, beat down. Drop batter into
pan with a small ladle (about 1/4 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 15-18 minutes, or
until the top is a deep golden color. Eat straight out of the pan
while hot.


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