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

In large mixer bowl combine 1 1/2 cups flour and the yeast. In saucepan, heat milk, sugar, salt and 1/3 cup butter until warm (115 to 120 degrees) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down; divide dough in half. Cover, let rest 10 minutes.

On lightly floured surface, roll each half of the dough to 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round. Fold so large half overlaps small half slightly. Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan. Cover, let rise until nearly double (about 30 minutes). Bake in a 375 degree oven for 15 to 18 minutes or until done. Makes about 2 dozen.