Butter Pan Rolls Recipe

1. 1

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

2. 2

   Stir in sugar, lowfat milk, egg, and 1 c. of the butter.

3. 3

   Beat in about 1-1/2 c. flour

4. 4

   (till the consistency of pancake mix forms).

5. 5

   Beat this with a heavy wooden spoon for 10-15 min.

6. 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. 7

   Let this rise covered with plastic wrap for about 45 min in a hot place.

8. 8

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

9. 9

   After the batter has risen, beat down.

10. 10

    Drop batter into pan with a small ladle (about 1/4 c.) in 3x5 rows.

11. 11

    Brush lightly with butter and let rise another 45 min in a hot place or possibly till doubled.

12. 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. 13

    Eat straight out of the pan while warm.

* Per serving · 4 servings · Values may vary.

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