1 c. milk, scalded & cooled
1 tbsp. dry yeast
1/4 c. warm water
1/3 c. oil
1/4 c. honey or brown sugar
1 egg
1 tsp. salt
3 - 3 1/2 c. flour

Dissolve yeast in warm water. Add milk, oil, honey, egg and salt. Add 2 cups flour. Stir 6 minutes at low speed or 200 strokes by hand. Add 1 cup flour, a little at a time, stirring until dough leaves the sides of bowl. Turn onto floured surface and knead until smooth and elastic. Let rest 10 minutes. Roll dough 1/2" thick. Cut into 2 1/2" rounds with floured biscuit cutter. Brush with melted butter. Make a crease in each round just off the center with back of knife blade. Fold over top, overlapping slightly. Seal edges. Brush tops with butter. Place on buttered baking sheet, slightly apart. Let rise until doubled. Bake at 400 degrees for 15 to 20 minutes. Makes 20 rolls.