1/4 c. butter
1/4 c. sugar
1 c. milk, scalded
1 pkg. (1 tablespoon) dry yeast
1 T. sugar
1/4 c. lukewarm water
2 t. salt
4 c. flour
3 eggs
Add butter and 1/4 cup sugar to hot milk. Cool. combine yeast, 1 tablespoon sugar, and lukewarm water. Let stand 5 minutes to soften yeast. Add salt. Combine milk and yeast mixtures, and add 1 cup flour. Add eggs and beat well. Continue adding flour gradually, beating until smooth after each addition.
This is a soft dough, and most or all of the flour can be handled by the electric mixer. Cover bowl and place out of draft until dough rises about triple in amount. Punch down. Cover again and place in refrigerator overnight, or until thoroughly chilled. When ready for use (dough will keep
well up to 5 days) remove from refrigerator and divide into 2 balls.
Roll into rectangular shape, brush with butter. Cut with pizza cutter in half lengthwise and then into strips. Start with short end and roll. Place on cookie sheet and let rise about an hour or until they have doubled in size. Rolls may touch each other on the cookie sheet, this makes for a softer roll when baked. Bake at 375 degrees for 10 to 15 minutes or until tops are golden brown.
After removing from oven brush with melted butter. (The dough can be left to rise for 5 to 6 hours without doing any harm.)