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

Combine milk, 1/2 cup butter, sugar, and salt in saucepan. Heat until butter melts. Cool to 105 to 115 degrees, add yeast, stirring until dissolved. Place flour in a large bowl; add milk mixture, and stir until well blended. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour and 20 minutes or until doubled in bulk.

Roll into 1 1/2 inch balls, dip each in melted butter. Layer balls of dough in a 10 inch one piece tube pan or bundt pan. Cover and let rise about 45 minutes or until doubled in bulk. Bake at 375 for 35 minutes. Cool in pan 5 minutes, then invert onto serving plate. Yield: one 10 inch loaf.