1 c. milk
1/4 c. honey
1/4 c. butter
1 tsp. salt
1 pkg. yeast
1/4 c. warm water
1 tsp. sugar
4 c. flour
1 egg

Scald milk in saucepan. Add honey and butter and stir until melted. Cool to lukewarm.

While milk mixture is cooling, mix yeast, warm water, and sugar. Let stand 5 minutes to allow yeast to activate. Pour milk mixture into a large bowl. Add 1 1/2 cups flour and beat well. Add egg and yeast mixture and beat well again. Continue to add remaining 2 1/2 cups flour until sticky dough forms. Do not add more flour. Knead for 2 minutes.

Place in a warm spot in a large bowl covered with plastic wrap. Let rise until double in size, approximately 1 hour. Punch down and divide into 16 pieces. Roll out each piece to 1/8 inch thick. Cook in dry hot skillet for 15 seconds on first side and 10 seconds on the second size.

Store leftovers in freezer with wax paper between each bread.