1 pkg. dry yeast
1/2 c. butter, room temperature
1 egg, beaten
1/2 tsp. salt
Melted butter
3/4 c. lukewarm water
1/2 c. sugar
1/2 c. lukewarm water
3 1/2 c. flour

Dissolve yeast in 3/4 cup lukewarm water and set aside. Combine 1/2 cup of butter and sugar and beat until creamy. Add egg. Add yeast mixture. Add the remaining warm water, salt and flour, 1 cup at a time. Blend well. Place in a large, greased bowl, cover tightly and let stand in refrigerator overnight. Roll out on floured board and cut with biscuit cutter. Fold in half and place on greased 9 x 13 inch baking pan. Cover and let rise 2 1/2 to 3 hours at room temperature. Drizzle melted butter over the rolls and bake in a preheated 400 degree oven for 18 to 25 minutes until barely golden.

Originally served with Sunday dinner (as they could be left to rise during church), I find them great for entertaining as they can be made up several days ahead.