Turn dough out on floured board and knead in remaining half of flour. Place dough in a large buttered bowl, and brush the top with additional melted butter. Cover loosely with wax paper, set in a warmish, not drafty, place and allow to rise until double. Punch dough down then knead again on lightly floured board. Turn over one end to twist in the middle and form bowtie.
Place rolls on a greased cookie sheet, brush top with melted butter, and allow to rise again.
When you remove from oven, quickly brush top again with melted butter. You found this recipe on 1st Traveler's Choice Internet Cookbook.