1Combine 2 ¼ cups flour, sugar, salt and yeast in mixer bowl. Add 1 stick softened butter. With mixer at low speed, gradually pour 2 cups water – 120 – 130 degrees, into dry ingredients.
Add 1 egg. Increase speed of mixer to medium and beat TWO minutes. BEAT in ¾ cup flour. Beat TWO minutes longer
2With mixer, stir in additional 2 ½ cups flour and mix. Your dough will be very soft at this point. Turn dough onto floured surface – on top of the rest of the flour. Knead until smooth (5 minutes). Put in a greased bowl, DO NOT COVER, and let rise until doubled (one hour or more - you just gotta watch it). I do this by putting a hot bowl of water in stove under the rolls with the oven door closed.
3When dough has risen, punch down dough, COVER with a loose towel and let rise another 15 minutes.
Melt 1 stick butter. Roll dough in a rectangle, about ½ in thick. Cut into 2 inch x 4 inch strips. Dip both sides in butter and fold and place into greased pan.
4COVER pan with towel and place in oven again, and let rise another 40 minutes.
Bake 425 degree oven, 18 – 20 minutes. If tops get too brown, cover with foil and continue baking. It's best if you can bake in a clear glass pan, so you can tell when the bottoms are good and brown because it seems to never take the full 18 minutes for these to get done!
Pampered Chef 9 x 13 dish works good also, although you will have more than a 9 x 13, so better use two! Be sure and check the bottoms after 15 minutes or so!