1/2 c. lukewarm milk
1 pkg. dry yeast

Step 1: Sprinkle yeast into milk. Do not stir. Let stand 5 minutes, then stir well.

Step 2: Add and let stand 5 minutes. 1/2 c. milk 1/2 c. melted butter 1/2 c. sugar 1/2 tsp. salt

Step 3: Combine and add to above mixture. (Mixture must not be hot. It will kill the yeast.)

If use water instead of milk, add 4 tablespoons powdered milk and sift with flour - 4 tablespoons powdered milk makes 1 cup milk.

Step 4: Add flour to liquid mixture and stir well. Put in a bowl and brush with melted butter to keep crust from forming. Cover bowl. Let stand for 3 hours until double in bulk in a sunny spot.

Step 5: Punch down and knead for 2 minutes on floured board. Separate into 2 parts. Roll out on floured board to about 12 inches. Spread melted butter. Cut into wedges, roll from wide side, place on greased pan with point on the underside. Let rise about 2 hours until double in bulk.

Step 6: Bake in oven at 375 degrees about 15-20 minutes.