Buttery Pan Rolls

Directions

1. 1
   Dissolve yeast in warm water and set aside until bubbly.
2. 2
   Sift flour, measure 2 cups of it with sugar and salt.
3. 3
   (Don't sift instant type flour.)
4. 4
   Add 6 tablespoons butter, egg, yeast mixture and cooled milk to the flour.
5. 5
   Beat at high speed with an electric mixer about 2 minutes.
6. 6
   Add remaining flour by hand.
7. 7
   Cover bowl and let batter rise in warm place until doubled (about 45 minutes). Pour half of the 1/4 cup butter into 9 x 13-inch pan, tilting to coat bottom.
8. 8
   Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls.
9. 9
   Drizzle remaining butter over dough. Let rise until almost doubled (about 30 minutes).
10. 10
    Bake in a 425° oven for 12 to 17 minutes.