1/2 stick butter

1 teaspoon sugar

1 cup milk

1 1/2 tablespoons dry yeast

3 eggs

2 1/2 to 3 cups all purpose flour

1 teaspoon salt

1 tablespoon milk

Grease baking sheet and two 1 1/2 inch wide

by 18 inch long strips of foil.

Combine butter, sugar, and milk in saucepan and heat until milk is warm, about 110 degrees

(butter does not need to melt completely.)  Add yeast, blending well.  Lightly beat 2 of the eggs and add to mixture.

Sift 2 1/2 cups flour with salt into large bowl.  Make a well in the center and add liquid mixture.  Mix well, adding flour if needed, to form soft dough.  Lightly knead 2 minutes on floured board.

Cut dough in half.  Shape each into a 6 inch round.  Place on prepared baking sheet and secure each around its base with foil strip.  Cover with clean towel and set in warm place to rise until doubled, about 1 hour.

Preheat oven to 425.

Bake buns 20 minutes.  Meanwhile, beat remaining egg with milk for glaze.  Brush on tops.  Return  to oven for a few minutes to dry.  Cool on rack.  Split buns in half and toast to serve.

Serves 4