1 pkg. yeast
2 c. warm water
1/2 c. sugar
1 tsp. salt
3 tbsp. butter
4-5 c. flour

Dissolve yeast in warm water. Add other ingredients and enough flour to make firm dough. Cover and let rise until double in bulk in warm place for 1 1/2 to 2 hours. Turn on board and roll 1/4 to 1/2 inch thick; cut with biscuit cutter; dip into melted butter; fold over and place in greased pan with sides. Let rise (covered) until double in bulk (30-45 minutes). Bake at 425 degrees for 15-20 minutes. Serves 6 to 10 generously.

Rolls may be frozen on cookie sheet after shaped, and put in plastic bag. To use, place in greased pan; cover with cloth and let rise 2 hours. Bake as above. Also, may be shaped into rolls, placed in pan and in refrigerator. Will keep for 2 or 3 days. To use, let rise 1 or 2 hours in warm spot, covered. Bake as above.