1 c. milk
1/2 c. butter
1/2 c. sugar
3 eggs
1 pkg. Fleischmann's active dry yeast
1 tbsp. warm water
1 tbsp. sugar
5 c. Robin Hood flour

Scald milk. Let sit until lukewarm (or little warmer). Cream butter with sugar. Add eggs and beat well. In the warm milk add 1 tablespoons warm water, 1 tablespoon sugar and the yeast. Mix and add to creamed mixture. Add flour; mix well. Turn out onto floured surface and knead until stickiness is gone. Add a little more flour as you knead. Place in greased bowl, grease top lightly with Crisco. Cover with cloth and let rise 1 hour in warm place.

Punch down. Divide dough in 2 parts. Roll each part in round circle as for pie (1/4 to 1/2 inch thick). Cut dough as pie pieces (12 from each round). Roll each piece starting from large end to point. Place on greased cookie sheet or cookie sheet lined with foil. Cover with cloth and let rise 1 hour in warm place. Bake at 350 to 375 degree oven (depending on your oven) for 20 minutes or until lightly browned. Brush tops lightly with Parkay immediately after baking. Freezes well.

MY TIP: To make buns richer looking, add a little yellow food coloring to creamed mixture after adding milk.