Soften yeast in water.
In large mixing bowl, combine milk, sugar, salt, and salad oil. Add 2 cups of the flour; beat well.
Remove from mixer; add enough remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface; knead till smooth and satiny, 8 to 10 minutes.
Cover; let rest 10 minutes. Divide into 8 balls; mound each like a bun; fold over sides and tuck in ends.
Place each in a greased 5 1/2" x 3" x 2" loaf pan; butter tops generously.
Cover; let double, about 45 minutes.
Bake at 350° for 30 minutes or till done.
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