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1.
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In a very large mixing bowl, dissolve the yeast in the warm water.
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Stir in sugar and let stand for 5 mins.
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Add egg, the 1/4 c.
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melted butter and the salt, stirring until mixed.
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Stir in as much of the flour as you can, using a wooden spoon.
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2.
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Turn dough out onto a lightly floured surface.
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Knead in enough of the remaining flour to make a fairly stiff dough that is smooth and elastic (6-8 mins).
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Shape dough into a ball.
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Place in a lightly greased bowl; turn dough once in bowl to grease surface of dough.
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Cover; let rise in a warm place until double in size (45-60 mins).
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3.
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Punch dough down.
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Turn out onto a lightly floured surface.
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Divide dough in half.
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Cover and let rest for 10 mins.
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Meanwhile, lightly grease one 15x10x1 baking pan or 2- 13x9x2 baking pans.
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Divide each half of the dough into 12 pieces.
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To shape, gently pull each dough piece into a ball, tucking the edges under.
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4.
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Place the shaped rolls in the prepared pan (s).
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Cover and let rise in warm place until double in size (30 mins or so).
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5.
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Preheat the oven to 350.
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Brush the unbaked rolls with the 3 tbsps.
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of melted butter.
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6.
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Bake in preheated oven for 15-18 mins or until golden brown on top.
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Brush rolls with remaining melted butter.
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Cool rolls in pans on wire racks.
