1/4 c. sugar
1 tsp. salt
1/4 c. butter
1/2 c. warm (110 degrees) water
1 c. milk
2 pkgs. dry yeast
2 eggs, beaten
About 5 c. unsifted bread flour

Scald milk; stir in sugar, salt and butter. Cool to lukewarm.

Measure warm water into a large mixing bowl. Sprinkle in yeast, stirring to dissolve. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat with electric mixer until smooth. Continue stirring in flour with wooden spoon a soft dough is formed.

Turn out onto a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl. Cover with a damp towel and let rise in a draft-free place until doubled in bulk.

Punch down and shape into rolls. Let rise until double again.

Bake at 400°F about 12 minutes or until golden brown and done; brush with butter while still warm.