6 to 6 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. salt
2 pkg. active dry yeast
1 c. butter, softened
1 egg

ABOUT 3 1/2 HOURS BEFORE SERVING:

In large bowl, combine 2 1/4 cups flour, sugar, salt and yeast; add 1/2 cup butter. With mixer at low speed, gradually pour 2 cups hot tap water (120 to 130 degrees) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees), until doubled, about 1 1/2 hours.

Punch down dough by pushing down the center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball; cover with bowl for 15 minutes and let dough rest.

In 17 1/4 x 11 1/2 inch roasting pan over low heat, melt remaining 1/2 cup butter; tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4 inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Knead trimmings together, re-roll and cut more rolls. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

Meanwhile, preheat oven to 425 degrees. Bake rolls 18 to 20 minutes until browned. Makes about 3 1/2 dozen.