1 c. milk
1/4 c. sugar
1/4 c. butter
1 tsp. salt
1 egg
1/2 c. water
4-5 c. all-purpose or bread flour
2 pkg. dry yeast (1 more to cut rising time)

Scald milk in saucepan. Add sugar, butter and salt; stir. Cool to lukewarm. Dissolve yeast in water, stir and set aside until milk is at room temperature. Add beaten egg to milk mixture, then add yeast mixture. Place in large bowl, add 3-4 cups flour and stir to form soft dough.

Turn onto floured board and knead until smooth. Place dough in greased bowl, cover and let rise until double in bulk. Punch down. Let rise again until double in bulk. Punch down and let stand for 10 minutes. Place on greased baking sheet and let rise. Bake at 425 degrees for 10-12 minutes. Rolls may be brushed on top with butter, if desired.