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1 package yeast
3/4 cup milk, lukewarm
2 ounces butter
1/4 cup sugar
3 eggs
2 cups flour
1/4 teaspoon salt

In a small bowl, dissolve yeast in 1/4 cup of the lukewarm milk and 1 teaspoon of the sugar. Set aside. In a large bowl, combine remaining lukewarm milk, remaining sugar, butter and 2 eggs; blend well. Mix in yeast mixture, flour and salt, blending thoroughly to make a soft dough. Place on a floured surface and knead for 2-3 minutes until dough is not sticky, adding more flour if necessary. Place dough in an oiled bowl, turning over once to oil all around. Cover with waxed paper or towel and place in a warm place until double in bulk, about 45 minutes. Punch dough down. On a floured board, roll out half of the dough to 1/4-inch thickness.  Cut into 3-inch circles. Spoon 1 teaspoon of filling in center of each circle and bring edges up to form a triangle. Pinch edges to hold triangle shape. Place on a greased cookie sheet. Brush with remaining beaten egg and bake in a preheated 350-degree oven for 25 minutes or until golden. Yields 2 dozen. Recipe is easily doubled.

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