1 1/2 yeast cakes or 2 pkg. dry yeast
1 c. milk heated to lukewarm
4 tbsp. sugar
1 tsp. salt
1/2 c. melted butter
3 1/2 c. sifted flour

Dissolve yeast in lukewarm milk. Stir in sugar, salt and butter. Add flour and beat well. Let rise to almost double. Punch down and roll out on floured board to 1/4 inch thickness. Cut into 2 inch pieces, round. Square or diamond shape. Dip each piece in melted butter and pile in Bundt pan until half full. Let rise to double in bulk. Bake at 400 degrees for 30 minutes or until golden. Serve uncut.