3 1/2 c. all purpose flour, divided
3 tsp. sugar
1 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
1/2 c. milk
1/2 c. butter
1 egg
2 tsp. butter, melted

Combine 1 cup flour, sugar, salt, and yeast in mixing bowl. Cook milk, butter, and 1/2 cup water in 2 cups glass measure at 100% power 2 minutes or until very warm (120 to 130 degrees). Beat into flour mixture continue to beat 2 minutes. Add egg and 1 cup flour. Beat at high speed 5 minutes; stir in remaining 1 1/3 cup of flour and place on lightly floured surface. Knead about 10 minutes or until smooth and elastic.

Place in lightly greased bowl and turn to coat entire surface. Cover and let rise in warm place, free from draft until almost double in bulk. Roll dough to 1/4 inch thickness. Cut into rounds with 2 1/2 to 3 inch biscuit butter. Brush center of dough rounds with melted butter. Then fold in half. Place in lightly greased 13 x 9 x 2 inch baking dish. Cover and let rise in warm place free from drafts until almost double in bulk. Bake 18-20 minutes until lightly browned. Preheat oven to 400 degrees.