Ingredients
◦1 package yeast
◦3 T warm water (110°)
◦1 c warm milk
◦6 T butter, softened
◦3 T sugar
◦1 large egg
◦1 t salt
◦3½ - 4 c flour
◦1 t oil

Directions:
Combine yeast with water and let stand for 5 minutes. Stir in milk, 4 T butter, sugar, egg, and salt. Slowly add 2 c flour and beat for 1 minute. Gradually add another 1½ c flour or more, until dough is still moist but no longer sticky.

Turn out onto floured counter and knead 10 minutes, until smooth and stretchy. Form into a ball.

Oil the other bowl, place dough ball in it, and turn to coat with oil. Cover with plastic wrap, place in warm spot, and let rise until doubled in size - at least 1 hour. Knead for one minute, cover, and refrigerate for 30 minutes.

Divide the dough into 36 equal pieces and roll into small balls.* Using a bit of the remaining 2 T butter to grease the muffin tin and enough plastic wrap to cover it. Place three dough balls in each muffin cup, cover loosely, and let rise until doubled, at least 1 hour.

Preheat oven to 375. Melt the rest of the butter and brush the rolls. Bake until golden brown, about 25 minutes.

*At this point you can freeze the dough. When you're ready to use it, let defrost, then follow above directions to let rise the second time, etc.