2 3/4 to 3 1/4 c. unsifted flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. of active dry yeast
5 tbsp. softened butter
2/3 c. very hot water
1 egg (room temperature)
Melted butter

In a large bowl thoroughly mix 3/4 cup flour, sugar, salt, undissolved, active dry yeast. Add softened butter. Gradually add very hot tape water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed, 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down, turn out onto lightly floured board. proceed according to directions for desired shape. Cover let rise in warm place, free from draft until double in bulk about 1 hour. Carefully brush rolls with melted butter. Bake in hot oven 400 degrees about 10 to 15 minutes or until done. Remove from baking sheets and cool