3/4 cup milk, room temperature
1 tsp active dry yeast
1 Tbsp soft butter or shortening
1/2 Tbsp sugar
1/2 tsp salt
2 cups bread flour
In medium bowl, mix milk and yeast. Add butter, sugar, and salt. Stir. Add 1 cup of bread flour and mix well. Add in enough remaining bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough into 4 equal pieces. Set 2 pieces aside. Roll out the remaining 2 pieces of dough between your hands, making 2 ropes, about 10-inches long. Set dough ropes side-by-side on floured board or table and pinch the top ends together. Twist dough ropes around each other and pinch bottom ends together. Set twisted roll on greased baking sheet and repeat steps for the remaining 2 pieces of dough. Cover rolls with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.
Bake rolls at 350 degrees F for 30 minutes or until roll tops are golden brown and the rolls sound hollow when the tops are tapped. Remove rolls from baking sheet and let cool on rack.