Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
Now soak the yeast to soften. In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
Mix the wet ingredients, 1/2 cup milk, 1/2 cup melted butter and 1 egg.
Set out the egg to warm to room temp. Scald the milk, add the butter to the warm milk to melt it. Set aside until lukewarm.
Once lukewarm, add the egg and the yeast mixture.
Make a well in the center of the dry ingredients, add in the wet ingredients and mix. You can leave the dough in the fridge overnight like I did. Finish and bake them in the morning so you can serve them warm.
Let rise until double in bulk. Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices. Place on a greased cookie sheet and let rise about an hour. Bake at 375 for 25 min.
Lightly ice and dip in chopped pecans, walnuts, or almonds.