1 c. milk
1 c. butter, melted & divided
1/4 c. sugar
1 tsp. salt
1 pkg. dry yeast
3 1/2 c. all-purpose flour

Combine milk, 1/2 cup butter, sugar and salt in a saucepan; heat until butter is melted. Cool to 105-115 degrees; stir in yeast until dissolved. Place flour in a large bowl; make a well in flour and pour in liquid mixture. Stir until blended.

Cover and let rise until doubled in bulk, about 1 hour and 20 minutes. Turn dough out on a floured surface. Roll 1/4 inch thick. Cut in 3 inch squares. Dip each square into remaining butter.

Layer squares in a 10 inch tube or Bundt pan. Let rise until doubled in bulk, about 30-40 minutes. Bake at 375 degrees for 30-40 minutes. Yield: about 6 servings.