5 to 6 c. flour
2 pkg. dry yeast
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. soft butter
1 1/2 c. very hot tap water
2 eggs, room temperature
Cooking oil

Spoon flour into dry measuring cup. Level off and pour onto wax paper. Combine 2 cups flour, undissolved dry yeast, sugar and salt in large bowl. Stir well to blend and add soft butter. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for 2 minutes. Scrape sides occasionally. Add eggs and 1 more cup flour. Beat with electric mixer at high speed for 1 minute; scrape side of bowl. Stir in remaining flour gradually with wooden spoon. Use just enough flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into ball. Cover and rest 5 minutes. Knead until dough is smooth and elastic. Cover with plastic wrap then a towel. Let rest for 15 to 20 minutes on board. Punch down.

Shape as desired. (For cinnamon rolls, see below.) Brush rolls with oil. Cover pan loosely with plastic wrap. Refrigerate 2 to 48 hours at moderately cold setting. When ready to bake, remove from refrigerator, uncover. Let stand for 10 minutes. Preheat oven to 375 degrees. Puncture any surface bubbles with oiled toothpick just before baking. Bake at 375 degrees for 20 to 35 minutes or until done. Bake on lower rack. Remove from pan immediately. Brush with butter while warm. Frost and decorate if desired. P.S. I always use potato water in my bread and rolls. Here 1/3 cup.

CINNAMON ROLLS:

Roll dough into oblong 9 x 20 inches. Spread 3 tablespoons of real butter. Sprinkle 2/3 cup sugar, 3 teaspoons cinnamon and nut meats if desired. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Cut roll into 1 inch slices, place on greased cookie sheet. Brush with oil, cover loosely with plastic wrap. Store in refrigerator 2 to 48 hours. When ready to bake, remove from refrigerator, uncover. Let stand 10 minutes. Bake as stated above.