1 c. scalded milk
1/4 c. sugar
1/2 c. shortening or butter
1 pkg. yeast
1 egg (well beaten)
1 1/2 tsp. salt
3 c. flour

Scald milk. Pour over sugar and shortening. When the milk mix is cooled take 2 tablespoons of it and pour over yeast. When yeast mix has become bubbly return to the other milk mix. Add well beaten egg, salt and flour. Knead until smooth. Put into buttered bowl and cover well. Refrigerate overnight. Next day, divide dough in half and roll out each half into a round. Butter. Cut into small wedges. Roll to inside. Place on buttered pan and cover to rise. Bake at 375 degrees for 10 minutes or until nicely browned. Remove from pan. Brush tops with butter and sprinkle with poppy seeds.