Mix 3/4 cup flour, sugar, salt and undissolved yeast thoroughly in large bowl.
Add softened margarine.
Add hot water gradually; beat for 2 minutes with electric mixer at medium speed, scraping bowl occa- sionally.
Add egg and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make soft dough.
Turn out onto lightly floured board; knead for 8 to 10 minutes or until smooth and elastic.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, for about 1 hour or until dou- bled in bulk.
Punch down.
Turn out onto lightly floured board; divide in half.
Roll each half into 1/4-inch thick circle; cut with a 2 1/2-inch biscuit cutter.
Crease each round with dull edge of knife to 1 side of center; brush each round with melted mar- garine to within 1/4 inch of edge.
Fold larger side over smaller so edges just meet; pinch well with fin- gers to seal.
Place on greased baking sheets so rolls are almost touching.
Cover; let rise in warm place, free from draft, for about 1 hour or until doubled in bulk.
Brush rolls with melted margarine.
Bake in 400-degree oven for 10 to 15 minutes or until done.
Remove from baking sheets; cool on wire racks.