2 pkg. dry yeast
2 c. very warm water
1/2 c. sugar
2 tsp. salt
6 1/2 to 7 c. flour (half whole wheat, if desired)
1 egg
1/4 c. butter

Dissolve yeast in warm water. Add sugar, salt, egg and butter. Add flour, half at a time. Start with 6 cups. Add more while kneading to keep dough from sticking to countertop. Knead until smooth. Grease large bowl. Brush top with melted butter. cover with damp towel. Let rise until double in bulk.

When ready to use, punch down, bring toward center. Pinch off 1/3 at a time and make a long narrow rectangle. Brush with melted butter, fold in half lengthwise. Cut into 1-inch strips. Shape around fingers to form a figure 8. Place 1 inch apart on greased cookie pan. Let rise in warm location until double in size, 2 to 4 hours.

Brush tops with melted butter. Bake at 400 degrees for 10 minutes or until golden brown on top. Serve warm.