Old Fashioned Pan Rolls

½ cup sugar

2 tsps salt

2 packages active dry yeast

6 cups (approx.) all-purpose flour

2 cups water

butter

1 egg

salad oil

Bake at 425°.

Early in day or up to 1 week ahead:

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

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 egg and ¾ cup flour to make a thick batter; continue beating 2 minutes, scraping blow often. With spoon, stir in enough additional flour (about 2 ½ cups) to make a soft dough.

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 top of dough is greased. Cover with towel; let rise in warm place (80° o 85° F), away from draft, until doubled, about 1 ½ hours. (Dough is doubled when two fingers pressed lightly into dough leaves a dent.)

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:

Remove dough from refrigerator; grease 15 ½ 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 warm place until doubled, about 1 ½ hours. (Dough is doubled when one finger very lightly pressed against dough leaves a dent.)

Preheat oven to 425° F. Bake rolls 15 to 20 minutes until golden brown. In small saucepan over low heat, melt 2 tablespoons butter. With pastry brush lightly brush melted butte over hot rolls. Remove rolls from pan.

Marilyn