Correction on my "MELT IN YOUR MOUTH ROLLS"

I am re-posting my recipe for the Melt in Your Mouth Rolls. Seems I forgot to add 1/2 cup of water to proof the yeast in. Sorry if this caused problems with the recipe. Here is the corrected Version:

Melt in Your Mouth Rolls
Gregg Fry


2 pkgs Yeast (I Prefer Rapid Rise) Proof in 125° ½ Cup Water
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour

In a mixer beat eggs add the rest of the ingredients and beat until smooth
Add Proofed Yeast and beat until smooth

ADD:
1 Cup Sifted Flour, Stir.

ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°), Stir

ADD:
2 ½ Cups Sifted Flour, Stir


Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.