1/4 c. butter, melted
1/3 c. sugar, add to butter
1 tsp. salt
1 c. warm water
1 pkg. yeast, dissolved in 1/4 cup lukewarm water
3 to 3 1/2 c. flour (I use half all-purpose and half bread flour)

Roll out dough and shape as desired. Let rise about 1 hour. Bake at 425 degrees for 12 to 15 minutes. This recipe keeps well in the refrigerator for about 1 week. You can use this for doughnuts or sweet rolls.