Buttery Sourdough Pan Rolls - cooking recipe

Ingredients

2 pkg. dry yeast
1/2 c. warm water (110~)
4 c. plain flour
1/4 c. sugar
1 tsp. salt
10 Tbsp. oleo, melted and cooled
1 egg
1 c. sourdough starter (room temperature)
1/2 c. warm milk (110~)

Preparation

In small bowl, dissolve yeast in water.
In large bowl, stir together 2 cups flour, sugar and salt.
Add yeast mixture, 6 tablespoons butter, egg, starter and milk.
Beat with mixer or wooden spoon for 5 minutes, until well blended and smooth. Gradually beat in remaining flour.
Cover and let rise until doubled (about 45 minutes).
Pour 2 tablespoons butter into 9 x 13-inch pan, coating bottom.
Stir dough down, drop into pan by large spoonfuls, making about 15 rolls.
Cover and let rise (about 30 minutes).
Drizzle 2 tablespoons butter over rolls.
Bake in preheated 425\u00b0 oven (400\u00b0 glass pan) for 15 to 20 minutes or until browned.
Turn out and pull apart to separate.