1 c. scalded milk
2 tbsp. butter
1/4 c. sugar
1 tsp. salt
1 egg
1 yeast cake dissolved in 1/4 c. lukewarm water
4 c. sifted bread flour

Scald milk. Add butter, sugar and salt and let stand until lukewarm. When lukewarm add egg, yeast and 1 1/2 cups flour and beat at No. 2 speed for 2 minutes. Continue beating 1 minute longer while adding another 1/2 cup flour. Stir in the rest. Let dough rise until it is double in size; takes about 2 hours. Then place on a lightly floured bread board. Knead gently for 1 minute. Bake 12-15 minutes at 425 degrees. Makes 20 large size rolls.