Mix yeast, sugar, and warm water in quart container to proof. I use a cooking thermometer to be sure the water is between 100 and 110 degrees F. If it does not at least triple in volume after several minutes, start again with fresh yeast.
Scald milk in a saucepan (bring to almost, but not quite, boiling). Reduce heat and add sweet butter or lard. After it's melted, cool to lukewarm. You may place the saucepan in a bowl of cold water. Replace water frequently until the milk mixture is lukewarm.
In a mixer, use the 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 the bowl. Cover lightly with plastic wrap. Place in the refrigerator overnight. (In 2018, I bought three rounded leftover containers, about one quart in size, and divided the mixed dough into thirds. After lightly greasing each container, I put a third into each container. I wrapped the lid with a damp flour-sack towel rather than sealing it tightly., then put each container into the refrigerator for the overnight rise. It was much easier to grab the dough and roll out each third the following day.)
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 a ball, then roll into a circle about 9" in diameter. It should be about 1/4" thick. Using a pastry brush, coat top of dough with melted salted butter.
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 salted 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, or put them in a sunny spot.)
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.
I usually double this recipe (so I bought and divided the dough into six containers).
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|Serving Size: 1 roll (10g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 35 (97%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.4mg||3 %|
|Sodium 28.8mg||1 %|
|Potassium 9.7mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 36
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