2 1/2 tbsp. butter
1/4 c. sugar
1 1/2 c. lukewarm water
1 egg, well beaten
1 tsp. salt
1 cake yeast
3 1/2 c. sifted flour
Melted butter

Add butter, salt, sugar, 1/2 cup water. Melt over high heat. Cool. Dissolve yeast in 1 cup lukewarm water. Stir in sifted flour; cover and let set in a warm place free from drafts to rise. When doubled in bulk, add egg.

Knead lightly and let rise again until doubled in bulk. Roll out 1/2 inch thick on well-floured board. Cut with biscuit cutter, 2 inches in diameter.

Crease in center with a dull knife; brush with melted butter and fold over, pinching the dough at the sides to make a pocketbook. Place on baking sheet and brush top with melted butter. Let rise and bake in hot oven (400 degrees) about 20 minutes. Makes 24 rolls.