2 C milk, scalded
2 T yeast
1/3 C water (115 degrees)
6 T butter
1/4 C sugar
2 tsp salt
3 eggs, well beaten
5-6 C flour
1/4 C butter, melted, for dipping dough
In small saucepan, scald milk.
In small bowl, dissolve yeast in 1/3 C. warm water.
Remove milk from burner when tiny bubbles begin to form.
To scalded milk, add butter, sugar, and salt. Let cool to 115 degrees.
In large mixer bowl, beat eggs very well and add milk mixture, yeast, and 2 C flour, beating well.
Add 2 more cups flour and beat again.
With wooden spoon, stir in 1 C more flour, beating with spoon. Dough will be thick but sticky.
Cover bowl and set aside to rise in warm place, about 2 hours, stirring down everytime dough reaches top of bowl.
Melt butter and butter baking pan 13x9"
On well-floured pastry cloth turn out dough and barely knead it. (Easy does it, handle gently, and down press down hard with the rolling pin.)
Lightly roll into a circle with dough about 3/8" thick.
Cut with round cutter (like a drinking glass). Dip about half the circle in butter and fold over like a purse (butter will be inside) so top edge slightly overlaps the bottom.
Place on baking sheet not too far apart. As the rolls rise they will push together slightly and will rise up instead of out.
Bake at 400º for 15-20 min until lightly brown.
Remove carefully from pan and serve hot.