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Parker House Rolls

2 cups scalded milk 1 teaspoon salt 1 tablespoon sugar 4 tablespoons butter 1 yeast cake dissolved in 2 tablespoons lukewarm water 6 cups Gold Medal flour Put the salt, sugar and butter in mixing bowl, pour over scalded milk; when cool add dissolved yeast cake and 4 cups of Gold Medal flour. Beat thoroughly. When full of bubbles add slowly two more cups of flour; turn onto a moulding board, dredge lightly with flour, knead until smooth and elastic to the touch. Return to bowl and let rise to twice its bulk; cut down, let rise again; turn onto moulding board, roll or pull out into a sheet a half inch thick, cut with pastry cutter; brush with melted butter, fold so that the upper edge overlaps the under one, press edges together. Let rise for about an hour. Bake from fifteen to twenty minutes in a hot oven.