3 to 3 1/4 c. unsifted flour
1 pkg. active dry yeast
1 tsp. salt
1/4 c. sugar
1 c. milk
3 tbsp. of butter
1 egg

In large mixing bowl, combine 1 cup of flour with dry yeast, salt and sugar. In saucepan, heat milk and butter until very warm (120 to 130 degrees); add to flour mixture along with egg. With mixer or beater, beat 2 minutes. By hand, stir in remaining 2 to 2 1/4 cups flour to form a stiff dough. Cover and let rise until doubled in size, about 1 1/4 hours.

Turn out on floured surface. Toss to coat well with flour. Knead a few times or until no longer sticky. Make into rolls, coffee cake or sweet rolls.

TIPS: If desired, use up to 2 cups whole grain flour. Good flavor addition for dinner or cinnamon rolls.

FOR REFRIGERATOR ROLL DOUGH: Substitute warm water for milk. After mixing dough, cover and refrigerate up to 5 days. Use as directed for the basic dough. If desired, double recipe; bake part of dough immediately and refrigerate remaining for later use.