6 c. flour
1/2 c. sugar
2 tsp. salt
2 pkgs. dry yeast
1/2 c. softened butter
1 egg, beaten
2 c. hot tap water
Vegetable oil

In large bowl, combine 2 1/4 cups flour, sugar, salt and yeast. Add butter. With mixer at low speed, slowly add 2 cups hot tap water. Add egg and increase speed to medium. Beat 2 minutes, scraping sides of bowl occasionally. Beat in 3/4 cup flour or enough to make a thick batter. Beat 2 minutes. With spoon (or dough hook on stand mixer) stir in remaining flour to make a soft dough. Knead until smooth and elastic, about 10 minutes. Shape into ball and put in oiled bowl. Turn ball over so top is coated with oil. Cover, let rise 1 1/2 hours or until doubled. To refrigerate - punch down, brush with oil and cover with glad wrap.

About 2 hours before serving, grease 15 1/2 x 10 1/2 inch pan (jelly roll type) or two 13x9 inch pans. Cut ball into 30 pieces. Shape into balls and place in pan(s). Cover, let rise 1 1/2 hours. Bake at 425 degrees 15-20 minutes. Brush tops immediately with butter. If you don't wish to refrigerate dough, just punch it down and immediately shape into rolls. Continue as directed.