Dissolve the yeast and the sugar in the warm water and allow to proof.

Melt the ½ stick of butter in the warm milk, then combine with the yeast mixture in a large mixing bowl.

Mix 2 to 3 cups of flour with the salt and stir, 1 cup at a time, into the mixture in the bowl, beating vigorously with a wooden spoon to make a soft sponge.

Cover the bowl with plastic wrap, set in a warm place, and let the dough rise till doubled in bulk, about 1 hour.

Stir it down with a wooden spoon and add about 2 more cups of flour, 1 cup at a time, to make a dough that can be kneaded with ease.

Turn out on a lightly floured board and knead until velvety smooth and very elastic.

Let rest for a few minutes, then form the dough into a ball.

Put into a butter bowl and turn so that the surface is thoroughly covered with butter.

Cover and put in a warm, draft-free place to rise again until doubled in bulk.

Punch the dough down with your fist, turn out on a lightly floured board, and let rest for several minutes.

Roll it out to a thickness of ½ inch.

Cut out rounds of dough with a round 2- and 2 ½-inch cutter.

Brush the center of each round with melted butter.

Make a deep indentation in the center of the circle, without breaking through the dough.

Fold over one-third of each round and press down to seal.

Arrange these folded rolls on a buttered baking sheet about ½ inch apart.

Brush again with melted butter and allow the rolls to rise until almost doubled in size.

Brush them with the egg wash and bake in a preheated 375ºF oven until lightly browned, about 20 minutes.

Remove the rolls to a cooling rack and serve piping hot right from the oven, with plenty of butter and preserves or honey, if desired.