6 c. flour
1/3 c. sugar
1 pkg. yeast or 2 for faster rising
4 eggs - save 1 yolk for brushing rolls on top
1 tsp. salt
1 c. warm milk
1 c. butter (Imperial), melted

Dissolve yeast, salt and warm milk and sugar in a bowl. Add 1 cup butter, melted, and then eggs, slightly beaten. Mix well. Then begin mixing in flour one cup at a time. Knead well until soft dough forms. Cover dough.

Let rise until dough doubles in size, about 2 hours. Then punch dough down. On floured table or waxed paper, roll out some of the dough to a sheet of one inch thickness. Cut into squares or use cookie cutters to make shapes.

Place on greased cookie sheets. Brush beaten egg yolk on tops. Let rise again for 1 hour. Then bake at 350 degrees for about 20 minutes or until golden brown.