1 c. water
1/4 c. butter
2 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 c. water
1 egg, beaten
3 c. all purpose flour

Heat water as hot as your hand can stand; add butter cut into pieces, sugar, salt. Stir until butter is melted and mixture is lukewarm. Sprinkle yeast into water.

Use very warm water (105-115 degrees). Let stand for a few minutes then stir until dissolved.

Add dissolved yeast and egg to first mixture. Beat in flour to make a very soft dough; it will be too soft to knead. Brush top with melted butter, cover, and let rise until doubled in bulk. Stir down and spoon into buttered 2 inch muffin tins and allow to rise in warm place until the dough has almost reached the top of the pans. Bake in preheated oven (425 degrees) for 12-15 minutes. Makes about 18 rolls.