Sprinkle dry yeast into warm water.  Let stand a few minutes then stir until dissolved. Pour hot milk over butter, sugar and salt.  Cool to luke warm.  Add yeast, egg and 1/2 the flour.  Beat well.  Add more flour until dough doesn’t stick to bowl, cover and let rise until doubled.  Divide dough in halves.

Roll each half out on floured board to form a 12″ circle.  Cut each into 12 pie shaped pieces.  Roll up from wide end and put pointed side on greased baking sheets.  Let rise until doubled.  (approx. 30 Mins.)  Bake in hot oven 15 mins.  Unraised dough can be refrigerated overnight.