1 package { ¼ ounce } active dry yeast or use Rapid rise yeast to cut rising time in half
¼ cup warm water { 110º to 115º } 
½ cup plus 1T. sugar, keep separated
¾ cup warm milk { 110º to 115º } 
3 eggs, slightly beaten
½ cup butter, softened 
1 tsp. salt
5 to 5 ½ cups all ~ purpose flour
½ cup melted butter
In a mixing bowl, dissolve the yeast in warm water. Add 1 T. sugar: let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a well floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let set in a warm place until doubled, about 1 ½ hours { follow the rapid rise directions }. Punch dough down. Divide into thirds. Roll each into a 12 ~ inch circle; cut circle into 8 wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 inches apart on a greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375º for 10 to 12 minutes or until golden brown. Remove from pans to wire racks. Yields 2 dozen.