3/4 oz. yeast or 1 pkg. dry yeast
2 eggs
3 tbsp. sugar
1 tsp. salt
3 1/2 c. flour
6 oz. butter
3/4 c. milk

In a bowl, mix 3/4 ounce yeast with milk until dissolved. Add 2 eggs and beat. Mix in sugar and salt and flour. Slowly add more milk (for a "total" of 1 to 1 1/4 cups milk for the entire recipe). Mixing thoroughly, cut in 6 ounces of butter at room temperature until blended. Knead dough. Let rise until double in size (about 1 1/2 hours).

Knead dough again and let rise 40 minutes.

Roll dough on a floured board, shaping into a log. Cut log into 28 pieces of equal size. Shape each piece into a roll and roll in 1/2 pound melted butter. Using 2 floured, buttered 9 inch ring molds, place 7 balls in each mold, leaving equal space between them. Place remaining balls on top (equal numbers for each mold). Let dough rise in mold. Brush tops with a beaten egg. Bake in preheated oven at 375 degrees until golden brown (approximately 15 minutes).

Serves about 16.