3 1/2 to 4 1/2 c. unsifted flour
3 tbsp. sugar
1 tsp. salt
2 pkgs. Fleishmans active dry yeast
1 c. warm milk
1/2 c. warm water
1/4 c. softened butter, at room temperature

In small bowl, place warm water; add sugar and yeast. Allow to proof. In a large bowl, mix 3 1/2 cups flour and salt. Add bubbling yeast mixture, warm milk and butter. Mix well. Add flour to form a soft non-sticky dough. Knead 5 to 8 minutes. Place into a warm greased bowl. Fill sink 2 inches with warm water. Place bowl of dough covered with wax paper. Add dish towel, let rise for 15 minutes. Turn onto board. Divide into 24 pieces; shape. Place on greased cookie sheet. Let rise for 15 minutes. Bake at 425 degrees for 12 minutes.