6 - 6 1/2 c. all purpose flour
1/2 c. sugar
1 c. butter, softened
2 c. hot water
2 tsp. salt
1 egg
2 pkgs. dry yeast

About 3 1/2 hours before serving: Combine 2 1/4 cups flour, sugar, salt, yeast and 1/2 cup butter. With mixer at low speed, gradually add 2 cups hot water to flour mix. Add egg and increase speed to medium, beat 2 minutes, occasionally scraping bowl. Beat in 3/4 cup flour, or enough to make thick batter and beat 2 minutes with a spoon. Stir in enough additional flour to make a soft dough, about 2 1/2 cups.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in large greased bowl, turning over so that top of dough is greased. Cover and let rise in warm place until doubled. Punch down, turn onto lightly floured surface. Knead lightly to make smooth ball. Cover for 15 minutes, let rest.

In 17 1/4" x 11 1/2" roasting pan over low heat, melt remaining butter, tilt pan to grease bottom. On lightly floured surface, with rolling pin, roll dough 1/2" thick. With 2 3/4" cutter, cut dough into circles. Holding circles by edge, dip both sides in buttered pan, fold in half. Let rise in warm place until doubled, about 40 minutes. Bake at 425 degrees for 18 to 20 minutes. Makes 3 dozen.