POUR WARM WATER INTO BOWL SPRINKLE YEAST OVER STIR TO DISSOLVE. ADD SUGAR STIR.
ADD EGG, SOFT BUTTER AND 3 C FLOUR. BEAT AT MED SPEED 2 MIN. GRADUALLY ADD 1 C FLOUR BEATING HARD AFTER EACH ADDITION.
WORK IN REMAINING 2 C FLOUR BY HAND, KNEAD SMOOTH AND ELESTIC.
BRUSH TOP WITH MELTED BUTTER COVER WITH SYRAN WRAP AND DAMP TOWEL. LET RISE IN REFG. AT LEAST 2 HOURS PUNCH DOWN CAN STORE UP TI 1-3 DAYS.
SHAPE DOUGH AND BRUSH WITH MELTED BUTTER. PLACE GREASED SHEET COVER RISE I HOUR.
BAKE 350 12-15 MIN TILL GOLDEN
Originally Submitted
4/18/2014
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