1 pkg. dry yeast
1 1/2 c. warm milk (105 to 115 degrees)
1/2 c. sugar
1/2 c. vegetable oil
1 egg, slightly beaten
1 tsp. salt
4 3/4 c. bread flour

Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes. Add remaining milk, sugar, oil, egg, salt, and half the flour; beat at low speed with electric mixture until smooth. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Let dough rest 15 minutes. Punch the dough down; turn out onto a lightly floured surface, and knead 10 times. Lightly grease muffin pans. Shape dough into 1 inch balls; place 3 balls in each muffin cup. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 350 degrees for 17 to 20 minutes or until golden brown. Yield: about 2 dozen.