1 pkg. dry yeast
3 1/2 c. unbleached white flour
1 1/4 c. skim milk
3 tbsp. honey
1/4 c. butter
1 tsp. salt
1 egg

In large mixer bowl, combine yeast and 2 cups flour. Heat milk, sugar, butter, and salt until warm, stirring occasionally. Add to dry ingredients in mixer bowl; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl often. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Place in greased bowl. Cover. Let rise until double, 1 1/2 to 2 hours. Turn onto floured surface; shape into rolls. Place on baking sheet or in muffin tins. Cover. Let rise until double, 30-45 minutes. Bake at 325 degrees for 15 minutes - do not brown. Remove from pan; cool. Wrap and freeze.

Before serving: Thaw wrapped rolls at room temperature, 10-15 minutes. Unwrap; bake at 450 degrees until golden brown (5 to 10 minutes). Makes 24 cloverleaf, butter fans or bow knots, or 36 Parker House rolls.