This recipe will keep in refrigerator 4-5 days:

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

Dissolve yeast in warm water. Combine hot water, sugar, salt and butter; cool to lukewarm. Add yeast mixture, egg and 2 1/2 cups flour; beat until smooth. Add remaining flour or enough to make soft dough. Turn out on lightly floured board. Knead until smooth and elastic. Place into greased bowl, turning to grease top; cover tightly. Store in refrigerator until double in bulk or needed. Punch down when ready to use. Roll out on floured board and shape into rolls. Bake at 350 degrees until done. Be sure and grease pan or sheet you use to bake them in.