3/4 c. hot water
1/2 c. sugar
1 tbsp. salt
3 tbsp. butter
1 c. warm water
2 pkg. active yeast
1 egg, beaten
5 1/4 c. unsifted flour

Mix together hot water, sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm water mixture and beaten egg and half the flour, beat until smooth. Stir in enough remaining flour to make soft dough.

Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning the greased side to the top. Cover lightly with wax paper or foil. Store in refrigerator until needed as long as five days. Shape as desired. Cover. Let rise in warm place free from draft until doubled in size, about 30 minutes. Brush lightly with melted butter. Bake in moderate oven at 375 degrees for about 15-20 minutes.