1 tsp. sugar
1 c. warm water
2 pkg. dry yeast

Combine and set aside to rise, about 10 minutes.

1 stick Fleischmann's corn oil butter
1 1/2 c. warm milk
1/4 c. granulated sugar
1/2 tsp. salt
1 c. stone-ground flour
1 egg, beaten

Melt butter in 4 quart pan; add milk. Combine the above ingredients; add to yeast mixture. Stir in 6 cups white flour. Dough will be stiff. Pour onto floured bread board and knead lightly until firm. Place in a greased bowl and let sire until double in a warm place.

Put back onto floured board and divide into four portions; for two mini-loaves of bread and two pans of eight cinnamon rolls. A filling of brown sugar, cinnamon and raisins is good. Let rise again for 15 to 20 minutes. Bake at 375 degrees for 20 minutes. Frost rolls with your favorite frosting. The stone- ground flour is a product of Wamego Dutch Mill.