Step 1: Place 4 ½ cups bread flour in large Tupperware bowl with good seal. (For wheat bread use 2 cups wheat flour and 2-½ cups white flour. In Asia, used “high gluten” flour for any yeast bread). Make a “well” in the center of the flour.
Step 2: Scald ¾ cup milk and cool with ¾ cup water (or for the cheaper “Asia” version: microwave 1 ½ cups water on high for 1 minute, then add 5 Tablespoons of milk powder). Add ⅓ cup sugar, 1-teaspoon salt, 2 well-beaten eggs and 1 pkg yeast (1 Tablespoon if using bulk yeast) to warm milk.
Step 3: Pour liquid mixture into the flour well. No need to stir. Put on lid and wait till it pops off (about an hour). Don’t open seal.
Step 4: Melt 1 stick butter and mix all together. Add more flour in needed and knead to proper dough consistency, but not too stiff. Put the seal back on and wait until top pop off again.
Step 5: Make out and let rise 25 minutes or until “roll” sized (longer in winter).
Step 6: Bake at 350˚ 20 minutes or until browned. Rub hot rolls with butter or margarine.