3 pkg. dry yeast
1 c. lukewarm water, plus 1 tsp. sugar
1 egg, slightly beaten
1/2 c. sugar
2 tsp. salt
3 1/2 c. flour
1/2 c. butter, melted

Dissolve yeast in the warm water. Add egg, sugar and salt. Blend in enough flour to make soft dough. Cover bowl with a damp cloth and let rise until double in size (approximately 2 hours). Roll dough on a floured surface until 1/4 inch thick. Cut dough with a biscuit cutter and dip each piece into butter.

Layer biscuits, overlapping them, in a Bundt pan. Cover pan with a damp cloth and let rise until double in size. Bake at 375 degrees for 20-25 minutes. Cover lightly with a foil the last 10 minutes if bread browns too fast. Freezes.