6-8 c. flour
1/2 c. sugar
2 tsp. salt
2 pkg. yeast
1/2 c. butter, softened
1 egg
Vegetable oil

In a large bowl, combine 2 1/4 cups flour, sugar, salt and yeast; add butter. With mixer at low, gradually pour 2 cups how tap water into flour. Add egg, increase speed to medium; beat 2 minutes, scraping bowl occasionally. Beat in 3/4 cup flour, continue beating 2 minutes. With spoon or using dough hooks, add additional flour to make a soft dough (if using dough hooks continue adding flour until dough is smooth and elastic).

Shape dough into ball and put in a greased bowl, turning once to grease top. Cover with towel, let rise in warm place until double (1 1/2 hours).

Punch down dough then push edges of dough into center. Turn dough over and brush with oil. Cover bowl tightly with plastic wrap and refrigerate, punching down dough occasionally until ready to use.

About 2 hours before serving, remove dough from refrigerator, grease large roasting pan, cut dough into 30 equal pieces and shape into ball and put in pan. Let rise in warm place until doubled or more (1 1/2 hours). Bake at 425 degrees for 15-20 minutes until golden brown. Brush rolls with melted butter.