Old-Fashioned Pan Rolls

Directions

1. 1
   ["Early in the day or up to 1 week ahead:", "1.\tIn large bowl, combine sugar, salt, yeast and 2 1/4 cups flour. In a 1-quart saucepan over low heat, heat water and 1/2 cup butter or margarine until very warm (120 to 130 degrees). Butter or margarine does not need to melt.", "2.\tWith mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 egg and 3/4 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.", "3.\tTurn dough onto lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Shape dough into a large ball and place in a greased large bowl, turning dough over so that the top of the dough is greased. Cover with a towel; let rise in warm draft-free place (80 to 85 degrees F) until doubled, about 1 1/2 hours. (Dough is doubled when two fingers pressed lightly into the dough leave a dent).", "4.\tPunch down dough. Turn dough over; brush with salad oil. Cover bowl tightly with plastic wrap and refrigerate, punching down dough occasionally, until ready to use.", "About 2 1/2 hours before serving:", "5.\tRemove dough from refrigerator; grease 15 1/2\" by 10 1/2\"" open roasting pan. Cut dough into 30 equal pieces; shape into balls and place in pan. Cover with towel; let rise in a warm place until doubled