1 pkg. active dry yeast
1/4 c. warm water
2 c. milk
2 tbsp. granulated sugar
1 tsp. salt
3 tbsp. butter
6 1/2 to 7 c. sifted all purpose flour, divided
1 egg, well beaten
Melted butter

Dissolve yeast in warm water. Combine milk, sugar, salt, and butter in a saucepan; scald, then cool to lukewarm. Stir in yeast mixture, then add 3 cups of the flour, beating very year, until smooth and creamy. Cover with a tea towel and place in a warm spot. Let rise until light and bubbly, about 1 hour. Mix in egg and enough of remaining flour to make a kneadable dough. Knead well; cover again, and let stand in a warm place until double in size, about 1 1/2 hours.

Roll dough to 1/3 inch thickness on a lightly floured board. Dough will spring back at first. Cut with a 3 inch round cookie cutter. Brush each circle with a little melted butter, crease center with back of a table knife to make one straight crease across the center, then fold over in half, pinching edges together. Place rolls 1 inch apart on ungreased baking sheets. Let rise again in a warm place until almost double in size, about 45 minutes. Bake in a preheated 450 degrees for 12-15 minutes.