3/4 c. hot water
1/2 c. sugar
1 tbsp. salt
3 tbsp. butter
2 pkgs. yeast
1 beaten egg
2 1/2 c. flour + 2 3/4 c. flour

Combine hot water, sugar, salt and butter; cool to lukewarm. Dissolve packages of Fleischmann's active dry yeast in 1 cup warm water. Add water mixture, beaten egg and 2 1/2 cups flour; beat until smooth. Add enough flour (about 2 3/4 cups) to make soft dough.

Turn out on lightly floured board; knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover tightly. Store in refrigerator until doubled or until needed. (May be kept 4 to 5 days.) Punch dough down. Turn out on lightly floured board; divide into 3 pieces. Form pieces into 9" rolls. Cut each into 9 pieces. Form smooth balls. Place on greased baking pan. Cover; let rise in warm place until doubled, about 1 hour. Bake at 375 degrees for about 20 minutes. Makes 27.