Old-Fashioned Pan Rolls

Early in the day or up to 1 week ahead:

1. In large bowl, combine sugar, salt, yeast and 2 ¼ cups flour. In a 1-quart saucepan over low heat, heat water and ½ cup butter or margarine until very warm (120 to 130 degrees). Butter or margarine does not need to melt.

2. With 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 ¾ 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. Turn 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 ½ hours. (Dough is doubled when two fingers pressed lightly into the dough leave a dent).

4. Punch 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 ½ hours before serving:

5. Remove dough from refrigerator; grease 15 1/2″ by 10 ½” 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, about 1 ½ hours. (Dough is doubled when one finger very lightly pressed against dough leaves a dent).

6. Preheat oven to 425 degrees F. Bake rolls for 15 to 20 minutes until golden brown. In a small saucepan over low heat, melt 2 tablespoons butter or margarine. With a pastry brush, lightly brush melted butter or margarine over hot rolls. Remove rolls from pan and serve immediately. Makes 2 ½ dozen rolls.