2 C hot water (not boiling!)

1 pkg. yeast (rapid rise is fine)

2/3 C sugar

2/3 C softened butter

1 tsp. salt

1 egg

6 C flour

Place yeast, salt, sugar and 3 C of flour in large bowl and mix well. (I use my Kitchenaid or a hand mixer.) Add butter and hot water; mix. Add egg and mix. Add remaining flour and mix well (you can’t over mix). Cover and let rise until doubled. Roll into large golf-ball sized balls, place in lightly-buttered baking pans (preferably glass), brush tops lightly with butter. (I use one 9x12 and one 8x8.) Cover with waxed paper or clean towel. Let rise until double. Bake in preheated 375 oven for 18 to 20 minutes or until browned.

Once removed from oven, brush tops lightly with melted butter.

Makes 2 dozen large golf-ball sized rolls

P.S. My secret is to use real butter, don't skimp on the sugar, and don't over bake.

(Thank you Nick Balcombe for this awesome recipe.)