Approximately 5 c. flour (bread flour for greatest volume)
3 env. dry yeast
2 tbsp. sugar
1 tsp. salt
1 1/2 c. milk
1/3 c. butter for dough and 3/4 c. melted to dip in
1 egg

Combine 1 1/2 cups flour and yeast and sugar and salt. Heat milk and butter until very warm; pour over flour and yeast mixture. Add egg and beat for 3 minutes at medium speed. Add another cup of flour; beat 3 more minutes. Add rest of flour and mix thoroughly and knead until smooth, soft dough.

Grease bowl and top of dough, let rise 30 minutes until doubled covered in a warm room. Knead until smooth. Divide dough in half and roll out two (12x18 inch) rectangles. Cut in 3/4 inch strips, then crosswise in 3-inch pieces. Dip each piece in butter and throw any old way into angel food cake pan. Let rise covered 1 to 1 1/2 hours.

Bake on bottom rack at 425 degrees for about 20 minutes until golden brown. CAUTION: Place pan on foil or cookie sheet in case the butter leaks out! Great for a party or buffet. Just pinch off what you want!

FOR COFFEE CAKE:

Dip in butter, then in sugar and cinnamon, throw in greased pan.

SUGGESTION: Could use frozen bread dough in stores, but it isn't as puffy. It doesn't rise as much!