Fly Off the Plate Rolls The night before, measure 3 T butter and leave in largest bowl. Measure 3 cups of flour in bowl with a lid, and in another lidded bowl: 1 cup plus 1 1/2 tsp salt. Have two packages of yeast set out, as well as measuring cups. Next day: 1 cup boiling water over the butter, smash until melted 1/2 cup warm water over the 2 packages yeast. Dissolve well. When butter is melted, add 1/2 cup sugar. Stir until dissolved. Then add another cup of water. Add the 3 cups of flour, about a half cup at a time, and stir well each time. When the flour and butter and sugar mixture is cool enough, add it to the yeast mixture. Knead in the cup of flour that has the salt in it. Add more flour if necessary.(note the original recipe was for SIX cups. Much less needed with modern flour) Knead until dough "picks up after itself." About 100 strokes. Place in greased bowl (white with lid) and let rise 1 1/2 to 2 hours. Shape. Let rise again. 375 degrees for 18-20 minutes THE ORIGINAL RECIPE 2 pkgs yeast 1/2 cup warm water 2 cups hot water 1/2 cup sugar 3 TB butter 3 tsp salt 6-6 1/2 cups flour Dissolve yeast i warm water. Heat 2 cups water and pour over sugar and butter. Add 2 cups flour, beating as hard as possible after each addition and when the mixture is warm, not how, add to the dissloved yearst. Then add balance of flour to which you have added the salt. Knead well and then place in greased bowl and let rise until double in bow. Shape into rolls or buns, let rise again until double, and then bake at 375 degrees for about 18 to 20 monutes. Lucile says: "I want to say some-