Parkerhouse Rolls

Roll dough ¼ ″ thick on lightly floured board; cut in rounds with 2½ ″ floured biscuit or cookie cutter. Brush with melted butter. Make a crease in each round just off center with back of table knife. Fold larger side of each round over other side, overlapping slightly. Seal end edges. Brush with melted butter; place rolls about 1 ″ apart on greased baking sheet.