2 pkgs. yeast
1/2 c. warm water
4 1/2 c. flour
1/4 c. sugar
1 tsp. salt
6 tbsp. butter, melted and cooled
1 egg
1 c. milk, scalded and cooled
1/4 c. butter, melted and cooled

Dissolve yeast in warm water and set aside until bubbly. Sift flour, measure and sift 2 cups with sugar and salt. Add 6 tablespoons melted butter, egg, yeast mixture and cooled milk to flour; beat at high speed with electric mixer 2 minutes. Beat in remaining flour by hand, just enough to mix well.

Cover bowl and let raise in warm place until double in bulk, about 45 minutes. Pour half of the 1/4 cup melted butter into a 9x13 pan, tilting to coat the bottom. Beat down dough and drop by spoonfuls onto buttered pan, making about 15 rolls.

Drizzle remaining melted butter over dough. Let raise in a warm place, covered, until doubled, about 30 minutes. Bake at 400 degrees for 12-17 minutes, until lightly browned.