Yeast
1/4 c. butter or shortening
1 1/4 tsp. salt
2 tbsp. sugar
1 c. hot water
1 egg
2 3/4 c. sifted all-purpose flour

Dissolve yeast in 1/4 cup water. Combine butter, salt and sugar. Add 1 cup hot water. Add the yeast after mixture has cooled to lukewarm. Beat in egg. Blend in flour to make soft dough.

Put dough in greased bowl. Either cover with foil and chill for 2 to 12 hours. Or cover with cloth and let rise until doubled. Punch down. Shape into rolls to fill greased muffin pans about one third high. Cover and let rise. Bake at 425, 15 to 18 minutes.