6 to 6 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. dry yeast
1 c. butter
1 egg

Combine 2 1/4 cups flour, sugar, salt, and yeast. Add 1/2 cup butter. Pour 2 cups hot water into dry ingredients; mix. Add egg. Increase speed to medium; beat 2 minutes. Beat in 3 to 4 cups flour or enough to make a thick batter. Continue beating 2 minutes. Occasionally scraping bowl, stir in enough flour about 2 1/2 cups to make a soft dough. Pour out onto floured board and knead 10 minutes. Grease bowl; put ball into bowl. Flip bowl over. Cover with towel; let stand half an hour. Punch down, take out, and knead to form a smooth ball. Cover with bowl. Let stand 15 minutes. Take out and knead again. Roll out on floured board about 1/2 inch thick. Cut out with cutter; fold in half. Cover pan with towel. Let rise 40 minutes. Bake 18 minutes at 425 degrees. Makes 18 to 24 rolls.