1 package active dry yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
1 beaten egg
1. Stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir the milk, sugar, butter, and 3/4 teaspoon salt just until warm (120F to 130F) and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover, let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease muffin cups.
4. Divide each portion of dough into 36 pieces. (I cut a log of dough into 12 pieces, then separate 3 balls from each piece). Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 bals in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
5. Bake in a 375F oven for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from pan. Cool on wire racks.
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