Ingredients

• 1 teaspoon sugar
• 1/2 cup water (105-115)
• 1 package active dry yeast
• 2/3 cup milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 cup butter or 1/4 cup shortening
• 1 egg
• 3 -4 cups all-purpose flour

Instructions

1. Dissolve 1 tsp.

2. sugar in warm water in large bowl.

3. Sprinkle in yeast.

4. Let stand 10 minutes, then stir well.

5. Heat milk to lukewarm.

6. Stir in 1/4 cup sugar and salt.

7. Add lukewarm milk mixture, butter,egg and 1 cup flour to dissolved yeast mixture.

8. Beat for 3 minutes.

9. Stir in about 3 cups remaining flour gradually.

10. If necessary, add more flour to make a soft dough which leaves sides of bowl.

11. Turn out onto lightly floured board.

12. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).

13. Place in lightly greased bowl.

14. Turn dough to grease top.

15. Cover with greased waxed paper and tea towel.

16. Let rise in warm place until doubled (about 1 hour).

17. Punch down.

18. Turn out onto lightly floured board and round up into a ball.

19. Cover and let rest 10 minutes.

20. Shape and prepare according to one of the following variations.

21. (These variations can also be made with Basic White Bread dough).

22. Dinner Rolls: Divide each portion of prepared dough into 16-24 equal pieces depending on size of buns desired.

23. Shape into balls and flatten slightly.

24. Place on greased baking sheet or in muffin cups.

25. Cover with a tea towel and let rise in warm place until doubled (about 30 minutes) Bake at 375F for 12-15 minutes or until golden.

26. Brush with melted butter, if desired, for soft shiny crust.

27. Pan Rolls; Divide each portion of dough into 16 equal pieces.

28. Shape into balls.

29. Place balls, almost touching, in rows, in a greased 8" square pan.

30. Cover and let rise as above.

31. Bake at 375F for 25-30 minutes.

32. or twin rolls, Cloverleaf rolls, Cresents, Parkerhouse Rolls, knots and posies.