Ingredients:
1 1/4 cups Milk; Scalded
3 Tablespoons Sugar
2 Tablespoons Butter or Regular Margarine
3/4 teaspoons Salt
2 packet Active Dry Yeast; OR
2 Tablespoons Active Dry Yeast; Bulk
1/4 cups Lukewarm Water; 110 Deg. F.
4 1/2 cups Unbleached Flour
2 Tablespoons Butter Or Margarine; Melted

Method:
Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve.

Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes.

Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter.

Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover.

Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks.