1/2 c. butter
1/2 c. water
1/2 c. boiling water
1 cake yeast
3/4 tsp. salt
1/2 c. sugar
1 beaten egg
3 c. flour

Pour boiling water over butter, sugar, and salt. Blend well and cool. Add beaten egg. Let yeast stand in cold water 5 minutes. Stir well and add to first mixture. Add flour 1 cup at a time. Beat well after each addition. Cover and put in refrigerator overnight. Pinch off small piece of dough and place in 3 inch muffin tins. Let double in bulk in tins and bake 10-15 minutes in 425 degree oven, or until golden brown.