Miss Mary Loyd'S Dinner Rolls

• 4 cups all-purpose flour (Miss Mary Loyd specified Gold Medal or Pillsbury, so that's what I use)
• 1/3 cup sugar
• 1 teaspoon salt
• 1 package dry yeast
• 11/2 cup hot tap water
• 1 egg
• 1/3 cup softened butter or vegetable shortening

1. Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture.
2. Add the hot water (the hottest it comes from your tap, Miss Mary Loyd specified) all at once, with mixer running.
3. Add the egg, and continue mixing.
4. Stir in remaining two cups flour with a wooden spoon, to make a soft dough. Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours.
5. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled.
6. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

allpurpose, sugar, salt, yeast, water, egg, butter

Taken from food52.com/recipes/8277-miss-mary-loyd-s-dinner-rolls (may not work)