1 c. milk
1/2 c. butter
1/4 c. sugar
1 pkg. dry yeast
3-1/2 c. flour
1/2 c. butter, melted

Combine milk, 1/2 cup butter, sugar and salt in saucepan; heat until butter melts. Cool to 105 to 115 degrees. Add yeast, stirring until dissolved. Place flour in a large bowl; add milk mixture and stir until well blended. Cover and let rise in warm place about 1 hour and 20 minutes or doubled in bulk. Roll into 1-1/2-inch balls, dip each in melted butter.

Layer balls of dough in 10-inch tube pan, 1-piece tube pan or Bundt pan. Cover and let rise until doubled in bulk, about 45 minutes. Bake at 375 degrees for 35 minutes. Cool in pan 5 minutes; then invert onto serving pan.