1 cup milk, scalded
½ cup butter
½ cup sugar
1 tsp. salt
1 pkg. dry yeast
3 beaten eggs
4 ½ cups flour
½ cup melted butter
To ¾ cup of the milk add the butter and allow to melt. To ¼ cup of milk add 1 T. of the sugar and the yeast (milk should be about 105°) and allow to proof. It should bubble and activate.
When butter is melted add the rest of the sugar and the salt. When the temperature of this is no warmer than 105° add the eggs and yeast mixture. Mix well and then add 4 ½ cups of flour. Mix until ingredients form a smooth, soft dough. Knead for several minutes. Place dough in a greased bowl, cover, and allow to rise for about 1 hour or until double in size.
Divide dough in thirds; roll each third out on a floured surface to a 9-inch circle. Brush with melted butter. Cut each circle in 12-16 wedges. Roll each wedge starting with wide side. Arrange on a greased baking sheet and brush with melted butter. Cover and let rise until double in size.
Bake at 400° for 8-10 minutes or until lightly browned. Remove rolls from pan and brush with butter. Allow to cool on racks.