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

A no-knead refrigerator dough that makes a rich, tender product. Scald milk; stir in sugar, salt and butter; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth.

Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape into rolls as desired.