Mix yeast, sugar, and warm water in quart container to proof. If it does not at least triple in volume after several minutes, start again with fresh yeast.

Scald milk in saucepan (bring to almost, but not quite, boiling). Reduce heat and add butter. After butter has melted, cool to lukewarm. You may place the saucepan in a bowl of cold water. Replace water frequently.

In mixer, use whisk attachment to lightly beat three eggs, then add sugar and salt. Beat well.

Change mixer to dough hook attachment. Add the milk mixture. Add the yeast mixture. Slowly mix in 4 1/2 cups flour. Be sure the ingredients are thoroughly mixed, especially at the bottom of the mixing bowl. Beat the dough until it blisters, five minutes on medium speed.

Lightly grease a large bowl, at least twice the size of the dough. Put dough in bowl. Cover lightly with plastic wrap. Place in the refrigerator overnight.

Approximately three hours before baking, lightly flour hands, rolling pin and rolling surface (such as a marble pastry board). Remove a third of the dough from the refrigerated bowl. Form into ball, then roll into a circle about 9" in diameter. It should be about 1/4" thick.

Using a pizza cutter, slice dough in half, then half again, etc., until there are 16 wedge shaped pieces. Roll each piece by beginning at the wide end. Stretch the wide end a bit as you start to roll it. Place roll on lightly greased cookie sheet. Using a pastry brush, coat roll with melted butter. Repeat for other two thirds of dough.

Permit the rolls to rise for 2-1/2 hours. (Be sure to have the heat on if it's a chilly day.)

Preheat oven to 425 degrees for at least 30 minutes. Bake for about 6 minutes or until they are lightly golden on top. They burn VERY easily.