2 pkgs. active dry yeast
1/2 c. warm water
1 can evaporated milk or equal amount of cream
2/3 c. honey
1 c. butter
2 c. hot water
2 tsp. salt
8 c. flour (approximately)
5 eggs, beaten

Soften yeast in warm water (110 degrees). Combine evaporated milk or cream, honey, butter, salt, and very hot water. Stir till dissolved in large bowl. Let stand until just warm. (Don't rush it.) Gradually beat in flour, about 1/2 cup at a time, with electric mixer, scraping sides constantly - up to about 3 cups. Gently pour in yeast mixture and continue to add flour slowly, keeping well mixed. Use large spoon and hands when too heavy. After 4 cups of flour are added, beat eggs and add to mixture. Continue adding a little flour at a time, until dough is soft and workable. Knead briefly on floured counter. Oil bowl and place dough in it, covering with a towel. Allow to rise in a warm, draft-free place till double. Punch down and shape rolls by rolling in small balls on oiled counter. Place in greased pan and allow to rise again till double. Bake at 400 degrees till golden brown, about 20 minutes.