1 c. milk
6 tbsp. sugar
1 tbsp. salt
1 pkg. dry yeast
1 c. lukewarm water
6 c. flour
6 tbsp. cooking oil

Scald milk. Add sugar and salt; cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk mixture. Add 3 cups flour and beat until perfectly smooth. Add oil and remaining flour or enough to make easily handled dough. Knead well. Place in oiled bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 1 1/2 hours. Roll out to about 1/2 inch thick and cut with a biscuit cutter. Crease heavily through center with dull edge of knife and butter lightly. Fold over in pocket-book shape. Place close together in oiled, shallow pans. Cover and let rise until light, about 1 1/2 hours. Bake in hot oven at 425 degrees for about 15 to 20 minutes. Makes 2 dozen.