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

Early in day, up to 1 week ahead, in large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter (softened). With mixer at low speed, gradually pour 2 cups hot tap water (120-130 degrees). Add egg; increase to medium speed. Beat 2 minutes. Scrape bowl; beat in 3/4 cup flour or enough for thick batter; continue beating 2 minutes, scraping bowl. Stir in with spoon, flour to make soft dough ( 2 1/2 cups). Knead approximately 10 minutes. Shape dough into ball and place in greased large bowl; turn so that top of dough is greased. Cover with towel; let rise until doubled (1 1/2 hours, approximately). Punch down dough; turn over. Brush with salad oil. Cover with plastic wrap and refrigerate, punching down occasionally. Approximately 2 hours before serving, grease 15 1/2 x 10 1/2 inch open roasting pan. Cut dough into 30 equal pieces; shape into balls and place in covered pan. Let rise 1 1/2 hours. Preheat oven to 425 degrees. Bake 15 to 20 minutes until golden brown. Brush with melted butter. Serve immediately.