1 1/2 c. warm water
1 or 2 pkgs. dry yeast
4 c. flour
1/2 c. sugar
1/3 c. oil or butter
1 1/2 tsp. salt
1 egg

Pour warm water into a large bowl and add yeast. Let stand a few minutes, then stir to dissolve.

Add half of the flour, and all of the sugar, salt, oil or shortening and egg. Start mixer on medium speed and beat until smooth, 1 1/2 to 2 minutes. Add the remaining flour and stir in by hand until flour has been absorbed into the batter.

Scrape down batter, cover bowl and allow to rise in a warm place until doubled (about 30 minutes).

Grease 1 1/2 dozen large muffin tins. Stir down batter and spoon into greased muffin cups, filling 1/2 full. Let rise 20 to 30 minutes or until they are nearly doubled in size.

Bake 10 to 15 minutes or until well browned in 425°F oven.

Brush tops with melted butter while rolls are still hot.

Yield: 18 rolls.