1 pkg. dry yeast
1/4 c. warm water (110 to 115 degrees)
3/4 c. lukewarm milk, scalded then cooled
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. soft butter
3 1/2 - 3 3/4 c. flour

Dissolve yeast in warm water. Add milk, sugar, salt, egg, butter and 1/2 of the flour. Mix until smooth. Add enough flour to handle easily. Mix by hand or with spoon. Turn onto lightly floured cloth or board. Knead until smooth and elastic, approximately 5 minutes. Place greased side up in greased bowl. Cover, let rise until doubled, about 1 1/2 hours. Punch down, let rise again until almost double, about 30 minutes. Shape into desired rolls, cover, let rise until double. Bake at 350 degrees until golden brown.