1 cake yeast
1/4 c. 85 degree water
1/4 c. butter or shortening
1 1/4 tsp. salt
2 tbsp. sugar
1 c. boiling water
1 egg
About 4 c. sifted all-purpose flour

Dissolve yeast for 10 minutes in 1/4 cup 85 degree water. Place in a separate bowl the butter, salt and sugar. Pour over these ingredients the boiling water and stir to dissolve. Cool to 85 degrees and add yeast. Beat in egg. Stir in and beat until blended the flour.

Place dough in a large greased bowl. Cover with foil and chill 2-12 hours or allow to double in bulk. Punch down and shape into rolls about 1/3 of greased muffin tins. Allow to double in bulk. Bake in preheated 425 degree oven for 15-18 minutes.