1 pkg. dry yeast
1 1/2 c. warm water
1/2 c. sugar
1 egg, beaten
1/4 c. butter, melted
1 tsp. salt
4 1/2 to 5 c. all purpose flour
3 tbsp. butter, softened

Dissolve yeast in 1/2 cup warm water in a large bowl. Let stand 5 minutes. Add remaining 1 cup water and sugar, egg, melted butter and salt, stirring well. Add enough flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (4 minutes).

Place in a well greased bowl, turning to grease top. Cover and let rise in a warm (85 degrees) place, free of drafts, 1 hour or until doubled in bulk. Punch dough down and divide into thirds.

Roll each portion into a 10-inch circle on a floured surface; spread 1 tablespoon butter on each. Cut each circle in 12 wedges; roll up each wedge, beginning at wide end. Place on greased baking sheets, point side down.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until browned. Yield: 3 dozen.