Instructions: Soften 1 package active dry yeast in 1/4 cup warm water. Combine 3/4 cup milk, 1 cube butter, 1/2 cup sugar, and 2 teaspoons salt in pan and heat till butter melts. Stir as you heat and do not allow to boil over. Cool milk mixture to lukewarm. Add 1 cup all-purpose flour, yeast, and 3 eggs. Beat well.

Stir in 3 1/2 to 3 3/4 cups all-purpose flour, or enough to make soft dough.

Knead lightly on floured surface 5 to 8 minutes. (I use the dough hooks on my mix-master and knead until the dough is elastic and follows the hooks around the bowl.) Place dough in greased bowl, turning once to grease surface; cover and let rise till double (about 2 1/2 hours). Turn dough out onto lightly floured surface. Divide dough in thirds; roll each third into a 12 inch circle. Cut each circle into 12 pie-shaped wedges.

Shape each roll by pouring melted butter or margarine into baking sheet ( use a 12 X 18 bun pan for each recipe). Place each wedge in the butter and turn over to coat both sides. Then beginning at the wide end of wedge, roll toward point.

Arrange rolls, point down, on the baking sheet. (For the 12 X 18 pan, put three rows of 10 rolls lengthwise then 6 rolls end-to-end down the side of the pan.)

Cover and let rise till very light (about 1 hour). Bake in hot oven (400 degrees) 10 to 12 minutes.

Makes 3 dozen rolls.

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