This recipe is from Irene Smith from Pitkin, LA. Deceased now, she was a great cook and a friend of my Mother. I have used it many times and everyone enjoys it. I like the convenience because you use the amount you need and refrigerate the rest.
1Mix yeast in warm water in a small glass bowl. Do not stir. Let ferment 5 min. and then stir.
2In a large glass bowl, cream melted butter and sugar until light and fluffy. Beat in egg until blended well. Add yeast and water mixture; stir by hand. Gradually, add flour 1 cup at a time, mixing by hand until well blended. Place in air-tight container and refrigerate for 4 hrs. or over-night.
3Drop by tablespoons into well greased muffins pans the number of rolls you want to bake. Bake at 350F for 20 minutes or until golden brown. You may brush the tops with butter if desired. Return the remainder of the dough to the refrigerator. It will keep for up to 10 days.