1 pkg. active dry yeast
1 c. warm milk
3 3/4 c. all-purpose flour
1 tsp. salt
1 c. butter
1/4 c. sugar
1 egg

In small bowl, dissolve yeast in warm milk (105-115 degrees). Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour and salt. Using pastry blender or fork, cut in butter until particles are size of small peas. Beat sugar and egg together; add yeast mixture and sugar-egg mixture to flour mixture, mixing well. (Dough will be stiff.) Cover; refrigerate overnight.

Divide dough into 3 parts. On lightly floured surface, roll each part into a 12 inch circle; cut each circle into 12 wedges. Roll up, staring with wide end. Place point side down on ungreased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 30-45 minutes. Heat oven to 375 degrees. Bake 10-15 minutes or light golden brown. Cool. Makes about 36 rolls.