1 c. milk
1 c. water
1/4 c. fat
2 tbsp. sugar
1 tsp. salt
1 cake yeast
1 tsp. sugar
1/4 c. lukewarm water
3 c. bread flour

Bring milk and 1 cup water to boiling point. Combine fat, 2 tablespoons sugar and salt; add to liquid, then allow to cool to lukewarm.

Dissolve yeast cake and 1 teaspoon sugar in 1/4 cup lukewarm water, then add to liquid. Add bread flour to liquid. Mix well. Set in greased bowl to rise.

When double its bulk, add sufficient flour to make a dough that can be kneaded. Again, let rise until double in bulk.

Again knead. Roll to 1/3" thickness; brush with butter. Cut with biscuit cutter, fold over and set on cookie sheet to rise until a little more than double. Bake at 400 degrees for about 20 to 25 minutes, or until golden brown.

CINNAMON ROLLS: After rolling out, spread with butter, cinnamon and brown sugar. Roll as jelly roll and cut in pieces 1" thick. Place in a pan that has been prepared with 1/4 cup butter, 1/3 cup brown sugar and pecans. Let rise, then bake as above.