1 c. whole milk, scalded and cooled
3 c. flour
3 tbsp. sugar
1 1/2 tsp. salt
1/2 c. shortening
1 egg
2 tbsp. (2 pkg.) yeast
1/3 c. lukewarm water
1 stick butter

Dissolve yeast in water along with 1 tablespoons sugar; set aside. Scald milk and add shortening while hot.

When cooked, add yeast, remaining sugar and egg. Blend in 2 cups of flour. (Blend with electric mixer and dough hooks, if available.) Add remaining flour and salt, blending well. Let stand for 20 minutes, then knead briskly for 5 minutes, using as little additional flour as possible. Cover with cloth and allow to stand for 15 minutes.

In the meantime, melt 1 stick of butter in bowl. Roll dough 1/2 inch thick, dip biscuit cutter in butter and cut dough. Dip each roll in melted butter and fold in half, placing them closely together in cake pans. Bake in oven at 320 degrees for 20-30 minutes or until golden brown.