Instructions: Pour over these ingredients and stir until they are dissolved:- 1 cup hot water
When they are lukewarm,
add the yeast.

Beat in:-
1 x egg
Stir in and beat until blended:-
2.75 cup sifted all-purpose flour
to make a soft dough

Put dough in a large greased bowl. Either cover with foil and chill from 2 to 12 hours, or place in a greased bowl covered with a cloth until doubled in bulk. Punch it down. To serve now: Shape the rolls to fill the greased cups in a muffin pan to about one third. Again let rise until about doubled in bulk. Bake in a preheated 425 oven 15 to 18 minutes. Cool at once.

To freeze: Shape the rolls to fill the greased cups in a muffin pan to about
one third. Freeze. To thaw, bring to room temperature. Again let rise until about doubled in bulk. Bake in a preheated 425 oven 15 to 18 minutes. Cool once.

These are the rolls we remember from childhood: light as a feather and servedin a special soft linen napkin. Although they require no kneading, they arebest chilled at least 2 hours and up to 12. They are not true refrigeratorrolls, since this recipe is not heavy enough in sugar to retard the risingaction, and all the dough should be baked after the 2- to 12-hour period.

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