3/4 c. milk
1/4 c. sugar
2 1/4 tsp. salt
1/4 c. butter
1 pkg. quick yeast
3/4 c. water (110~ to 115~)
1/2 tsp. sugar (if foams, then yeast is good)
flour
1 tbsp. oil

Microwave milk 1 1/2 minutes. Then add sugar, salt and butter. Let cool to at least 110°F. In separate bowl, yeast, water and sugar. Combine both mixtures in large bowl. Add 2 1/4 cups flour; mix. Then work in another 2 1/4 cups flour. Cover the top with oil and cover with cloth. Let rise 1 1/2 hours (or until double). Make into rolls (cloverleaf or double) and place in muffin tins. Set aside and let rise until double in size.

Bake at 275°F for 20 to 30 minutes; DO NOT BROWN. Cool in pan. Place cooled rolls in Ziploc bags; can refrigerate for 5 days or freeze for later. When ready to use, just brown at 400°F for 7 to 10 minutes.