Buttery Pan Rolls

Dissolve yeast in warm water and set aside until bubbly.

Sift flour, measure 2 cups of it with sugar and salt.

(Don't sift instant type flour.)

Add 6 tablespoons butter, egg, yeast mixture and cooled milk to the flour.

Beat at high speed with an electric mixer about 2 minutes.

Add remaining flour by hand.

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.

Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls.

Drizzle remaining butter over dough. Let rise until almost doubled (about 30 minutes).

Bake in a 425° oven for 12 to 17 minutes.