1/4 c. warm water
1 pkg. dry yeast
1/4 c. sugar
1/4 c. butter
3/4 c. warm milk
1/2 tsp. salt
2 eggs
3 1/2 to 4 c. flour

Dissolve yeast in water; let stand a few minutes. Combine remaining ingredients and mix with yeast mixture. Mix until dough is elastic and not sticky. Let rise until double in bulk, punch down and make 3 small balls of dough for each muffin tin. Let rise until double in bulk. Bake at 425 degrees for 8 to 10 minutes.