2 pkgs. dry yeast
1/4 c. sugar
2 tsp. salt
3 tbsp. butter
1 beaten egg
About 5 1/4 c. 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 with damp cloth and place in pan of warm water in cool to mildly warm oven until doubled in bulk.

Punch down; roll out on floured board. Shape into rolls; place on greased baking pan. Let rise about 1/2 to 1 hour longer. Bake at 350 degrees for about 8-10 minutes or until golden brown. If tightly covered, the dough will keep for 4 to 5 days in the refrigerator.