3 3/4 c. unsifted flour
1/2 c. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
1/4 c. softened butter
1 c. very hot tap water
1 egg, room temperature
Peanut oil

In large bowl thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved yeast. Add softened butter. Gradually add very hot tap water, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Cover and let rise in warm place free from draft until doubled in bulk, about 1 hour. Turn dough out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Roll out into an 8 x 6 inch rectangle. Cut into 1/2 inch squares. Cut a slit about 1/4 inch deep in the top of each square. Place on ungreased baking sheets. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Fry in deep hot peanut oil (375 degrees) until golden brown on both sides. Drain on paper towels. May be dipped in warm cinnamon sugar mixture.