1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
1/4 c. sugar
1 tsp. salt
1/4 c. butter, softened
1 egg, beaten
3/4 c. milk, scalded
3 c. all-purpose flour
Melted butter

Dissolve yeast in warm water in a large bowl. Add sugar, salt, butter, egg, milk and 1 1/2 cups flour; beat at low speed with an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Place dough in a greased bowl; turn to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, until doubled in bulk. Punch down dough; turn out onto a lightly floured surface. Divide dough in half; cover one portion.

Roll remaining half into a 10 inch circle. Cut into 8 wedges; roll each wedge tightly, beginning at wide end. Seal points. Place rolls on a greased baking sheet, point side down; curve into crescent shapes. Repeat procedure with remaining dough.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 400 degrees for 8-10 minutes or until lightly browned. Brush rolls with melted butter. Yield: 16 rolls.