1 pkg. active dry yeast (1/5 cake yeast)
1/4 c. warm water (105-115 degrees)
3/4 c. lukewarm milk (scalded, then cooled)
1/4 c. sugar
1 tsp. salt
1 egg, beaten
1/4 c. softened butter
3 1/2 - 3 3/4 c. all-purpose flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, butter and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead until smooth and elastic (about 5 minutes). Place in greased bowl; grease top of dough. Cover. Let rise in warm place until double, about 1 1/2 to 2 hours. (Dough is ready if impression remains.) (Punch down and let rise again.) Make into rolls or buns. Let rise before baking. Heat oven to 400 degrees. Bake for 15 to 20 minutes. If using self-rising flour, omit salt.