3 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter
1/2 tsp. salt
2 eggs

In large bowl, combine 1 1/2 cups of flour and yeast.

In a saucepan, heat milk, sugar, and 1/3 cup butter and the salt just until warm and butter is almost melted, stir constantly. Add to flour mixture, add eggs, beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed, stir in as much of the remaining as you can mix in with spoon. Turn out onto a lightly flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes.

Shape into a ball, place in a lightly greased bowl, turn once to grease surface, cover, let rise in warm place until double, about 1 hour. Punch down, divide dough in half, cover and let rest 10 minutes.

On lightly floured surface, roll each half of the dough to a 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round, fold so large half overlaps small half slightly. Place rolls with large side up side by side in a greased 9x13x2 inch baking pan. Cover, let rise until nearly double, about 30 minutes. Bake in a 375 degree oven for 15 to 18 minutes or until done. Makes about 2 dozen.