3 pkgs. yeast
1 tsp. sugar
1/4 c. warm water
1/2 c. butter
1 tsp. salt
3/4 c. scalded milk
5 c. flour
3 lg. eggs
1/2 c. sugar

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water, combine butter, sugar and salt. Pour scalded milk over and stir until butter is melted cool and add yeast, and half the flour. Beat in eggs. Beat the batter thoroughly. Add rest of the flour to make a soft but more sticky dough. Turn the dough out onto a floured bread board and knead well. Place in a buttered bowl, cover and let rise until doubled. Punch down and let rise again, turn out on a floured board. Roll dough to a 1/4 inch thickness. Cut with a diamond cutter, dip each piece in melted butter. Arrange them in a buttered 10 inch tube pan. Let rise until double. Bake at 375 degrees for 45 minutes or until done.

Its better to make the bread the night before, let rise. Push down, put in refrigerator where you use it the next day. Knead it well before you roll it out.