Step 1

In a large mixing bowl, add yeast to warm water and let it rest for a few minutes.

Step 2

Melt the butter and warm the milk (make sure it's lukewarm, not hot, before adding it to the yeast). Mix the butter, milk, and sugar. Then add this to the bubbly yeast.

Step 3

Add the egg and mix.

Step 4

Add the salt and 4 c. flour. Mix.

Step 5

Knead with the dough hook, on speed 2 for a couple of minutes. If it's sticky, add a bit more flour. The sides of the bowl should be clean. (If you don't have a mixer with a dough hook, you can knead it by hand.)

Step 6

Cover with a towel and set aside to rest for 15 minutes.

Step 7

Divide the dough into 15 - 20 balls. Shape with buttered hands and place them into a greased 9x13" pan. Or you can put them into round pans if desired. (Leave a little space between each bun. If you prefer taller buns, put them closer together. If you want wider buns, leave more space between them. I usually put this recipe into a 9x13" pan - 3 wide, 5 long. But you can easily make more buns if you want them smaller, and use another smaller pan to bake.)

Step 8

Cover with a tea towel, and let them rise in a warm place, for 15 minutes.

Step 9

Preheat the oven to 400°.

Step 10

Bake for 15 - 18 minutes or until golden. (In my oven, 15 minutes is perfect for smaller buns, but larger buns need a bit longer baking time.)

Step 11

Remove from the oven and brush the tops with butter. Let them rest for a few minutes, then pull apart and serve.

Step 12

Store in an airtight bag or container, and you can freeze some to keep them fresh for later.