1 1/2 c. warm water (110 to 115 degrees)
2 pkg. dry yeast
4 c. flour
1/4 c. sugar
1 1/2 tsp. salt
1/3 c. soft butter
1 egg
2 tbsp. nonfat dry milk, optional
1 tbsp. honey, optional

Pour warm water into large bowl. Add yeast. Let stand. Stir to dissolve. Add half of flour, salt, sugar, butter and egg. Beat rest of flour. Stir by hand. Scrape down sides, cover with wax paper. Let rise until double, 30 minutes. Stir down and spoon into muffin tins. Let rise 30 minutes. Bake 10 to 15 minutes at 400 degrees. Add more flour and knead and use for shaped pan rolls. Makes 24 rolls.