2 pkg. dry yeast
1/4 c. sugar
1 tbsp. salt
3 tbsp. butter
1 beaten egg
5 1/4 c. (about) flour

Dissolve yeast in 1 cup warm water. Combine 3/4 cup hot water, sugar, salt and butter; cool to lukewarm. Add yeast mixture, egg and 2 1/2 cups flour; beat until smooth. Add enough remaining flour to make soft dough. Turn out on lightly floured board; knead until smooth and elastic.

Place dough in greased bowl, turning to grease top; cover tightly. Store in refrigerator until doubled in bulk. Punch down; roll out on floured board. Shape into rolls; place on greased baking pan. Bake at 350 degrees until golden brown. Dough will keep for 4-5 days in refrigerator.