1/2 c. sugar
1 tsp. salt
2 pkgs. dry yeast
6 1/2 c. flour
2 c. water
1 c. butter
1 egg

In large bowl combine sugar, salt, yeast and 2 1/4 cups flour. In 2 quart pan over low heat, heat water and 1/2 cup butter until very warm. (Butter need not melt entirely.) Gradually beat liquid into dry ingredients until just blended. Beat in the egg. Beat in 1 cup flour, then stir in 2 3/4 cups flour to make a soft dough.

Turn out on well floured surface and knead until smooth and elastic, about 10 minutes, working in about 1/2 cup more flour. Shape dough in ball and place in greased bowl. Cover, let rise in warm place until doubled. Punch down. Turn dough onto floured board, let rest 15 minutes.

Grease 17 1/4 x 11 1/2 pan. Melt remaining 1/2 cup butter. Roll dough 1/2 inch thick. With floured 3 inch round cutter, cut into rounds. With back of knife, make creases across center of each round. Brush lightly with butter, fold in half. Arrange in rows in pan. Brush tops with butter. Let rise until double. Bake in 425 F. oven 18 to 20 minutes. Makes 3 dozen.