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1
Mix together hot water, sugar, salt and butter.
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2
Cool to lukewarm.
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3
Measure warm water into large warm bowl.
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4
Sprinkle in yeast.
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5
Stir until dissolved.
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6
Stir into lukewarm water mixture, egg and half the flour; beat until smooth.
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7
Stir in enough remaining flour to make soft dough.
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8
Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes.
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9
Place dough in greased bowl, turning to grease top.
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10
Cover tightly with waxed paper or foil.
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11
Store in refrigerator until doubled in bulk or until needed, as long as 5 days.
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12
Shape as desired.
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13
Cover.
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14
Let rise in warm place free from draft until doubled, about 30 minutes. Brush lightly with melted butter.
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15
Bake in moderate oven, 375u00b0, about 15 to 20 minutes.
