5 to 6 c. all-purpose flour
2 pkg. active dry yeast
1/2 c. sugar
2 tsp. salt
2 c. water
1/2 c. butter
1 egg
Vegetable oil
2 tbsp. melted butter

In large bowl, combine 2 1/4 cups of the flour, yeast, sugar and salt. In saucepan over low gas flame, heat water and the 1/2 cup butter, stirring constantly just until warm (120 to 130 degrees), and butter almost melts. Add to dry mixture, beat at low speed until just blended; beat at medium speed 2 minutes, scraping sides of bowl.

Add egg and 3/4 cup flour to make a thick batter; beat 2 minutes longer, scraping sides of bowl. Stir in 2 to 2 1/2 cups more flour, to make a soft dough. Turn out on lightly floured surface; knead until smooth and elastic, 8 to 10 minutes.

Place in greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled. Punch down, turn dough over; brush with oil. Cover boil tightly with plastic wrap and refrigerate; punch down occasionally, until ready to use.

About 2 1/2 hours before serving, remove dough from refrigerator. cut into 30 equal pieces; shape into balls. Place in greased 15x10x1 inch baking pan. Cover; let rise until doubled. Bake in 425 degree gas oven 15 to 20 minutes. Brush with melted butter. Makes 2 1/2 dozen rolls.