1 1/2 yeast cakes or 2 pkg. dry yeast
1 c. milk heated to lukewarm
4 tbsp. sugar
1 tsp. salt
1/2 c. melted butter
3 1/2 c. sifted flour (about)

Dissolve yeast in lukewarm milk. Stir in sugar, salt and butter. Add flour; beat well. Let rise to almost double in bulk. Punch down and roll out on lightly floured board to 1/4 inch thickness cut in about 2 inch round pieces. Dip each piece in melted butter. Pile in buttered Bundt pans until 1/2 full. Let rise to double bulk. Bake at 400 degrees for 20 minutes or light golden brown.