May be frozen after baking and reheated to serve. I brushed with melted butter before and after cooking. I used butter that was called for in recipe. However, you can also use vegetable oil.
4 to 5-1/2 c all-purpose flour
1/3 c sugar
1 tsp salt
1 pkg dry yeast
1-1/2 c hot tap water
1/3 c softened butter (or vegetable shortening)
Sift together two cups of the flour with the sugar, salt, and stir in the yeast.
With mixer at low speed, blend shortening or butter into the flour mixture.
Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. Add in the remaining two cups flour to make a soft dough.
At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl, cover with a towel and allow to rise in a warm spot until doubled, about two hours.
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 (about an hour.)
Bake in a preheated 375°F oven until barely brown (approximately 17 minutes).