2 pkgs. dry yeast
1/4 c. water
1 c. milk (scalded)
1/2 tsp. salt
1/2 c. butter
1/2 c. sugar
3 eggs, beaten
5 to 6 c. flour

Dissolve yeast in lukewarm water and add 1/4 teaspoon sugar. Set aside. Scald milk and add sugar, salt, butter and cool. Beat eggs in mixer bowl. Add milk mixture. Add yeast mixture. Add about 4 1/2 cups flour gradually until a soft dough is formed. Transfer to floured board and knead until smooth and elastic. Place in large, greased bowl, to rise until double in bulk. Punch down.

Divide into 2 equal parts. Allow to rest 10 minutes. Roll each part into a 12 inch circle. Brush with melted butter. Cut each circle into 12 wedges. Roll from the wide edge and roll toward the point. Place, point down, 2 to 3 inches apart on cookie sheet. Let rise again. Bake in 375 degree oven for 12 to 15 minutes.