2 pkg. dry yeast
2 c. warm water
1/2 c. sugar
1/4 c. butter
1 egg
2 tsp. salt
6 1/2-7 c. flour

Mix first 6 items with mixer. Add flour 1-2 cups at a time. Knead in last of flour if unable to use beater. Place in greased bowl and cover with foil. Place in ice box for 2 hours. Shape rolls into three 1 inch balls and place in cupcake tin. Cover with a towel and let rise for 2 hours. Bake until light brown. 10-12 minutes at 400 degrees. Dough will keep for 3-4 days in ice box.