2 pkgs. dry yeast
1 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
2/3 c. butter, melted
3 1/2 c. flour

Dissolve yeast, sugar and salt in lukewarm milk. Add flour and beat well. Brush top with butter and let rise until double in bulk. Punch down and roll out on lightly floured board to about 1/4-inch thickness.

Cut into 2-inch squares. Dip in butter and pile into a buttered Bundt pan until half full. Let rise until doubled. Bake in 400 degree oven for 30-35 minutes until a beautiful golden brown. Turn out on platter. Pull apart and enjoy. No butter needed as it is already buttered.