Adapted from The Joy of Cooking

1/4 cup warm water
1 Tbsp active dry yeast
1/4 cup butter
1 1/4 tsp salt
2 Tbsp sugar
1 cup hot water
1 egg
3 cups AP flour
Nonstick cooking spray

Combine the warm water and yeast. Whisk together and let sit.

Combine the butter, salt, sugar, and hot water. Stir together until the butter melts. Place in the fridge for five minutes or so to cool down to under 120 degrees. Add the yeast mixture and stir to combine. Beat in the egg, then mix in the flour. The dough will be very, very soft.

Cover the bowl and place in the fridge for 2 to 12 hours. (I rose it on the counter, but the dough was very sticky and hard to handle. I think it’s better to refrigerate it.) Punch it down. Prepare a muffin pan or baking sheet with nonstick cooking spray (you may have to use both, as this recipe yielded 15 rolls for me), and fill the cups about halfway full with dough. Oiling your hands may be necessary if the dough is really sticky. If using a baking sheet, place the rounds about two inches apart. Let rise for about 30 minutes (turn the oven on to 425 about 15 minutes in), or until doubled in bulk. Back at 425 for 15 to 18 minutes. Remove from pan or sheet and cool on a rack.