1 pkg. yeast (cake)
1/4 c. lukewarm water
1/2 c. butter
1/4 scant c. sugar
1/2 c. boiling water
1/2 c. cold water
1/2 tsp. salt
1 egg, beaten
3 c. sifted flour

Dissolve yeast in warm water. Cream sugar and butter; add boiling water and let stand until dissolved. Add cold water. Add yeast mixture, salt, egg, and flour. Cover with damp towel and refrigerate for 24 hours. Mold into small balls, 3 for each muffin tin. Let stand 3-4 hours at room temperature. Bake at 475 degrees for 10 minutes. NOTE: Dough will keep 5 days in refrigerator. Makes 18 rolls.