1 pkg (2-1/4t) yeast dissolved in 1/3 water
1 C milk
3 T sugar
1 t salt
1/2 C butter
1 egg
3 C flour
To yeast add 1 T of the sugar, milk and softened butter, egg and stir. Blend in 1-1/2 c four to which sugar and salt have been added. Blend well, add more flour if necessary but keep the dough very soft. Let stand 20 min. covered with cloth. Knead briskly for 3 to 5 min. Let stand for 10-15 min. Roll into a circle about a 1/2 thick. brush with melted butter. Cut into 16 pie shaped wedges and roll up each from wide end to narrow end. Place on greased cookie sheet. Let tise until double, about 1 hour. Bake at 425 for 1o min.
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