2 c. milk, scalded
1/2 c. butter
1/3 c. sugar
1 tbsp. salt
2 pkgs. dry yeast
1/4 c. lukewarm water
2 eggs, well beaten
6 c. sifted flour

Scald milk and add butter, sugar, and salt. Cool to lukewarm. Soften yeast in lukewarm water and then add to lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add eggs and stir well, then add remaining flour and let rise in warm place - double in bulk (about 1 hour). Shape into rolls in greased pan. Brush with butter. Let rise about 30 to 45 minutes. Bake in 400 to 425 degree oven for 15 to 25 minutes.

For Cinnamon Rolls: After beating until smooth, take dough and take half and roll out to 1/4 inch thickness. Brush with melted butter; sprinkle with 1/3 cup brown sugar. Sprinkle with cinnamon, raisins, and pecans (cut up). Roll up like jelly roll and cut in 1 inch pieces. Put close together and let rise to double in bulk. Bake at 400 to 425 degrees for 15 to 25 minutes.