Add butter, sugar and salt to the scalded milk. Cool slightly.

Sprinkle the yeast over 2 tablespoons warm water. Let foam. Then add to the warm milk. Beat in the egg. Stir in half the flour. Knead in the remaining flour.

Do not work for the usual 8 minutes that most bread doughs require: work until the dough has enough flour incorporated to make it soft but not too sticky.

Place the dough in buttered bowl cover with saran or a damp towel and let rise until doubles in bulk.

Roll out on a floured counter to about 1/3" in thickness. Cut with floured biscuit cutters. Brush the circle with melted butter.

Dip small knife into flour and make a deep crease, with the backside of the knife, across the middle of the roll. Fold and press. Brush the top with melted butter.

Place on a greased cookie sheet. Let rise for 30 minutes. Bake at 425° for 15 -20 minutes.