3/4 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. butter (1/2 stick)
1/2 c. warm water
2 pkgs. yeast
1 egg
3 1/2 c. flour

Scald milk; stir in sugar, salt, and butter; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast, stir until dissolved. Add lukewarm milk mixture, egg, and 2 cups flour, beat until smooth. Stir in enough remaining flour to make a soft dough. Cover, let rise in warm place, free from draft until doubled in bulk - 30 minutes.

Punch down and shape into 2 dozen rolls. Place on greased baking sheet, cake pans or muffin pans. Cover, let rise for another 30 minutes. Bake at 400 degrees for 15 minutes or until light golden brown.