1/2 cup butter
1/2 cup boiling water
3 cups flour
1 tsp. salt
1 egg
1/4 cup sugar
1 pkg. yeast, dissolved in 1/2 cup water

Cream butter and sugar. Add boiling water and allow to cool slightly. Beat egg into yeast and water. Add to creamed butter (which has cooled enough not to kill yeast). Add flour and salt. Mix well. Let rise until doubles (approximately 1 hour). Batter will be sticky; don't add extra flour.

Turn onto well floured cloth and mash out to between 1/4 to 1/2 inch thick. Cut with biscuit cutter. Oil both sides and fold into "pocketbook" shape. Place in a well oiled pan. Allow to rise until doubled (45 minutes to one hour). Cover pan with cloth while rolls rise.

Bake at 425°F for approximately 12 minutes until browned.

Makes 24 rolls.

This dough can be kept in refrigerator for several days if sealed tightly.