1/2 lb. butter
2 1/2 c. milk
2 oz. yeast
1 c. sugar
1/2 tsp. salt
1 egg
10 c. flour

Warm the butter in the milk; add sugar, salt, whipped egg. Add flour at the rate of 1/2 cup each time, stirring vigorously. Mix remaining flour to make a soft (but not sticky) dough.

Turn onto a lightly floured surface; let rest 5-10 minutes and knead until satiny and smooth. Let rise until doubled in bulk twice. Bake on greased sheet at 425 degrees for 10-15 minutes.