Instructions: Butter for greasing pan (1/4 to1/2 cup; see note on clarified butter)

Dissolve yeast in warm water (105 to 115 degrees F) with a pinch of sugar and set aside until mixture is bubbly.

In a small saucepan over medium heat, heat milk and butter until butter melts. Cool to lukewarm.

In large bowl, sift together 3 cups flour, sugar and salt. Add milk mixture, egg and dissolved yeast. With electric mixer, beat on high for 5 minutes or more, then beat in 1 1/2 additional cups flour by hand.

Place dough in large greased bowl, turn dough to grease top. Cover bowl, place in warm spot and let dough double, about 1 hour.

Jeanne Norton melts1/4 cup butter (clarified so rolls wont stick; see note) and spreads in a 9-by-13 inch pan. Stir down dough and drop by 20 spoonfuls (to make 4 rows, each 5 rolls long) into butter, rolling around to coat.

Cover and let rise until almost doubled, about 45 minutes.

Preheat oven to 400 degrees.

Bake rolls 12 to 15 minutes. Let cool slightly; turn out onto wire rack or platter.

Sally Millers variation: Dissolve yeast as above and melt butter in milk as directed. Mix dry and wet ingredients in food processor rather than with electric mixer. Place dough in greased bowl, turn dough to grease top, cover bowl and let dough rise until doubled in size.

After the first rise, punch dough down; knead 2 to 3 times. Divide into 24 pieces.

Melt 1/2 cup butter in bottom of a 9-by-13 inch pan. Form dough into smooth balls by pulling dough over thumb and pinching the bottoms. Roll in melted butter in pan, creating 4 rows of 6 rolls. Let rise a second time until doubled in bulk, about 45 minutes. Bake as directed. Cool slightly. Turn out onto platter, buttered side up.

Note: If using unsalted butter, increase salt to 1 1/4 teaspoons added to dough when processing or mixing.

Note: To make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim the butter fat from the top and place in a container; this clarified, drawn butter is ready for use.

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