1 cup, scalded milk
1/2 cup, butter
1/4 cup, sugar
1/2 teaspoon, salt
1 cake of yeast
2 eggs, beaten
4 cups, sifted flour

Let the milk cool until it is luke warm. Add yeast, crumbled fine, and add beaten eggs. Add 2 cups of flour and beat well. Blend in 2 more cups of flour. Cover and chill in the refrigerator several hours or overnight. Roll out onto floured board in 1/3" thickness. Cut with a 2" biscuit cutter and brush with melted butter. Fold each in half and place on a cookie sheet. Bake at 450° for 10-15 minutes.

This dough will keep several days if you want to make it ahead of time.