| 1 | Combine dry ingredients; cut in butter. |
| 2 | Add enough warm milk to make a soft dough, easy to handle. |
| 3 | Knead on floured board until dough is very smooth and soft but elastic. |
| 4 | Do not use a lot of extra flour. |
| 5 | Divide dough into 6-8 balls and brush the tops with melted butter. |
| 6 | Cover and let stand 30-45 minutes. |
| 7 | Pat out each ball into a round, 5 or 6 inches in diameter and ?inch thick. |
| 8 | Fry in deep fat (preheated to 365 degrees). |
| 9 | Dough should rise immediately to surface. |
| 10 | Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. |
| 11 | Drain on absorbent paper and serve hot |
