Take 1 1/2 cup lukewarm water and 2 packages or 2 tablespoons powdered yeast. Add 1/2 cup powdered milk, 1/2 cup sugar, 1 tablespoon salt, 1 egg and 5 tablespoons butter. Mix well with mixer. Add 2 cups flour and beat well. Add 2 1/2 to 3 more cups flour and beat with bread beater until well mixed. Store covered tightly in refrigerator until ready to use, from 4 hours to 2 weeks. Form into your favorite roll. (I like mine to be crescents.) Let rise until double in bulk and bake at 375 degrees for 10 to 15 minutes.