1/4 c. 105 to 115 degrees water
1 pkg. (1 tbsp.) active dry yeast
1/4 c. butter or shortening (use oil for less saturated fat)
1 1/4 tsp. salt
2 tbsp. sugar
1 c. hot water
1 egg
2 3/4 c. sifted all purpose flour

Combine warm water and yeast. Let stand 3 to 5 minutes. In a separate bowl place butter, salt, and sugar and pour over all the hot water. Stir until ingredients are dissolved. When they are lukewarm add the yeast. Beat in the egg. Stir in the flour and blend to make a soft dough (use more or less depending on your flour).

Put dough in a large greased bowl. Either cover with foil and chill from 2 to 12 hours, or place in a greased bowl covered with a cloth until doubled in bulk. Punch it down. Shape the rolls to fill greased cups in a muffin pan to about one third. Again let rise until double in bulk. Bake at 425 degrees for 15 to 18 minutes. Cool at once. These can be shaped as desired. It makes a delicious hamburger bun.