2 c. milk, scalded
2 pkg. dry yeast
1/2 c. sugar
1/2 c. oil
3 tsp. salt
4 egg yolks, slightly beaten
6 c. flour, unsifted
1/4 c. hot water
1 tbsp. sugar
Cocktail sausage

In large mixing bowl pour hot water sprinkle yeast over hot water. Set aside. Heat milk until very warm to touch, add sugar and salt to mild. Stir until sugar is dissolved, add eggs and oil to milk mixture. Stir well. Pour milk into yeast in bowl, stir. Pour in 2 cups flour and mix well. Beat to remove lumps. Continue to add 2 cups flour at a time and mix well after addition. Cover with cloth, sit in a warm place and let rise for 1 hour or until double in bulk. Pour 1/2 dough onto floured board roll out to 1/4 inch thickness. Cut with biscuit cutter. Place sausage onto one circle top with second circle and press edges together with fork. Place in greased baking sheet one inch apart. Brush tops with oil. Let rise for 30 minutes. Bake at 400 degrees for 12 minutes or until brown. Brush top with butter. Serve warm.