2 pkgs. active dry yeast
2 c. warm water
1 c. sugar
1 stick butter
1 tsp. salt
2 eggs
1 c. milk, scalded
6 1/2 to 7 c. flour

Soften yeast in warm water. In large mixing bowl combine sugar, butter, salt and milk. Cool to lukewarm, stir in eggs and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Omit kneading; cover and let rise until double in size. Toss dough on well-floured surface until coated with flour and no longer sticky. Cut out rolls and bake at 400 degrees until golden brown. Yields: 2 dozen.