Categories: Breads 
      Yield: 4 servings 
  
  1 1/4 c  Milk; Scalded                       2 tb Active Dry Yeast; Bulk 
      3 tb Sugar                             1/4 c  Lukewarm Water; 110 Deg. F. 
      2 tb Butter or Regular Margarine     4 1/2 c  Unbleached Flour 
    3/4 ts Salt                                2 tb Butter Or Margarine; Melted 
      2 pk Active Dry Yeast; OR            
  
  Servings:  4 
   
  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. 
   
  NOTE: 
   
  These rolls are almost a must at the Holiday dinners coming up shortly. 
  Restaurants and most older cooks make it a tradition to serve them.