1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3/4 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. butter, softened
3 1/2 to 3 3/4 c. all purpose flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, butter and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double about 1 1/2 to 2 hours. (Dough is ready if impression remains.)

Punch down dough. Divide in half. Roll each half of dough into a 12 inch circle 1/4 inch thick. Spread with soft butter. Cut into 12 wedges each. Roll up, beginning at rounded edge. Place rolls, with point underneath, on greased baking sheet. Curve slightly. Brush with butter. Let rise 30 minutes before baking. Heat oven to 375 degrees. Bake 15 minutes.