Dissolve 1 teaspoon of sugar in 1/2 cup warm water (105-115°F) in a large bowl.

Sprinkle 1 package of active dry yeast into the sugar water.

Let the yeast mixture stand for 10 minutes, then stir well.

Heat 2/3 cup milk to lukewarm.

Stir in 1/4 cup sugar and 1 teaspoon salt into the lukewarm milk.

Add the lukewarm milk mixture, 1/4 cup butter (or shortening), 1 egg, and 1 cup of all-purpose flour to the dissolved yeast mixture.

Beat the mixture for 3 minutes.

Gradually stir in about 3 cups of the remaining flour.

If necessary, add more flour to make a soft dough that leaves the sides of the bowl.

Turn the dough out onto a lightly floured board.

Knead the dough, adding more flour as necessary, until it is smooth, elastic, and no longer sticky (about 5 minutes).

Place the dough in a lightly greased bowl.

Turn the dough to grease the top.

Cover the bowl with greased waxed paper and a tea towel.

Let the dough rise in a warm place until doubled in size (about 1 hour).

Punch down the dough.

Turn the dough out onto a lightly floured board and round it up into a ball.

Cover the dough and let it rest for 10 minutes.

Shape and prepare the dough according to your chosen variation (e.g., dinner rolls, pan rolls).

For Dinner Rolls: Divide the prepared dough into 16-24 equal pieces, depending on the desired size of the buns.

Shape each piece into a ball and flatten it slightly.

Place the rolls on a greased baking sheet or in muffin cups.

Cover the rolls with a tea towel and let them rise in a warm place until doubled (about 30 minutes).

Bake the rolls at 375°F (190°C) for 12-15 minutes, or until golden.

Brush the rolls with melted butter, if desired, for a soft, shiny crust.

For Pan Rolls: Divide the prepared dough into 16 equal pieces.

Shape each piece into a ball.

Place the balls, almost touching, in rows in a greased 8-inch square pan.

Cover the pan and let the rolls rise as described above.

Bake the rolls at 375°F (190°C) for 25-30 minutes.