Several recipes call for using readymade biscuit dough, but I like the idea of making this from scratch.
1 cup milk
½ cup butter or margarine
¼ cup sugar
1 teaspoon salt
1 package dry yeast
3 ½ cups all-purpose flour
½ cup butter or margarine, melted
Combine milk, ½ cup butter, sugar and salt in a saucepan; beat until butter melts. Cool to 105 to 115 degrees; add yeast, stirring until dissolved. Place flour in a large bowl; add milk mixture, and stir until well blended.
Cover and let rise in a warm place (85 degrees), free from drafts, about one hour and 20 minutes until doubled in bulk. Roll into 11/2 inch balls; dip each in melted butter.
Layer balls of dough in a 10-inch one piece tube pan or Bundt pan.
Cover and let rise about 45 minutes or until doubled in bulk. Bake at 375 for 35 minutes. Cool in pan 5 minutes; invert onto serving plate.