Notes. From My Kitchen With Love

After kneading, place dough in buttered bowl.

Cover. Keep in warm spot for 2 hours for dough to rise.

Remove cover.  If things went well - smile!

Roll and form to size.  I use a  floured shot glass so they're tiny.

Voila!

1 1/4 ounce package of dry active yeast
1 cup lukewarm water
1 egg, beaten well until smooth
3/4 cup of sugar
A pinch of salt
1 cup of milk, scalded
1 cup of butter, melted
1 cup melted butter (save for end process)
Flour

Dissolve yeast in lukewarm water. Whisk lightly. Add egg, blend lightly. Add sugar, warm milk, melted butter, a lot of love and blend. Knead in flour until the dough isn't sticky, then place on floured board. Butter large bowl and placed kneaded dough inside. Cover with towel, keep in warm area of kitchen for two hours or one hour if using rapid rise active yeast. When doubled in bulk, smile because it means your dough did indeed rise! Knead lightly on floured board and lightly roll out - do not flatten. Use floured shot glass (for miniatures) or other circle shape cutter. Use melted butter, fold placing on cookie sheet (buttered of course). Let rise until fluffy (approx. another hour). Before baking, lightly brush tops with milk (or half and half - which gives a bit of shine) melted butter and a pinch of sugar - add more love.

Bake in preheated oven at 375, pay attention, keep the love flowing and don't lose track of time while these treats are in the oven. Remove when golden .. enjoy!