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

Combine hot water, sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water and add to first mixture. Stir in egg and 2 1/2 cups flour. Beat until smooth. Add enough flour (2 1/2 cups) to make soft dough. Knead until smooth.

Cover lightly in a greased bowl and store in refrigerator up to 5 days.

Punch down dough. Divide into 3 pieces. Form pieces into 9 inch rolls. Cut each roll into 9 pieces. Form into smooth balls and place in 3 greased 8 inch round cake pans or into greased muffin tins. Let rise until doubled. Bake 20 minutes at 375 degrees.