Feather-light Butter Rolls

1 Tbsp Yeast 

1 Tbsp Sugar
1/4 C. Water (warm)

1 C. Scalded Milk

1 C. Butter, melted

½ C. Sugar

1 tsp. Salt

3 Eggs, well beaten

4 C. Flour
1/2 C Butter, melted (to brush on dough before baking)  

In a large bowl add yeast, 1 Tbsp. sugar, and water.  Let set, until yeast has foamed. Add milk, which has been cooled to lukewarm. Add butter, sugar, salt and eggs to yeast mixture and mix thoroughly. Add flour and mix to make a soft dough. Store in refrigerator overnight or longer. In the morning place on floured board and knead a little. Roll half of dough into a circle, brush with melted butter. Cut as you would butter-horn or crescent rolls. Place on buttered cookie sheet, and brush rolls with more melted butter. Let rise 2-4 hours. Bake at 375 for 15-20 minutes.