1 cup milk
2 cakes yeast
1/4 cup warm water
4 1/2 cups flour
1 teaspoon salt
1/2 cup sugar
2/3 cup butter
4 eggs, well beaten
melted butter

This recipe came from a very old cook book (first published in 1938). I typed the ingredients just as they were given in the book and will give the original method. But in the next (2nd) paragraph I will give the method I have adapted for my bread maker. Oh, by the way, my bread maker only makes 1 pound loaves so the bread machine recipe should be adjusted for that size.

Soften yeast in lukewarm water. Scald milk and add butter, salt and sugar; stir until butter melts. Cool to lukewarm, then add yeast and eggs. Beat in flour. Allow to rise in warm place for 6 hours. Chill overnight or until ready to use. Form quickly into small balls and place in greased muffin pans. Brush tops with melted butter and let rise until doubled in bulk. Bake in hot oven (400 degrees) for 20 minutes. Makes 2 dozen rolls.

For the bread machine: place the water, milk (cooled), butter (cut in thin slices), and eggs in bread pan. Add flour, salt, sugar and yeast. Place the pan in the bread machine. Set the machine for dough. When the dough cycle has finished, place the dough in a buttered (or pammed) dish, cover and place in the frig. Follow steps for regular method above.

I use the basic cycle then let it go through the second rise; shut off the machine. I also cut the recipe in half because I have the smaller bread machine.