2 pkgs. yeast
1/2 c. very warm water
2 tbsp. sugar
1/2 tsp. salt (opt.)

Place yeast, water, sugar and salt in bowl and let set 8 to 10 minutes. 1 stick butter 1/2 c. sugar

Bring milk, butter and sugar to lukewarm temperature over low heat. 7 - 7 1/2 c. flour

Pour the two mixtures together in large bowl and beat in the eggs. Using a mixer to beat ingredients together gives a much lighter and more airy finished product.

Add flour a cup at a time beating continually until unable to use mixer, then by hand, mix it until the stickiness is gone. Work on floured surface and knead for a few more minutes. Place in large greased bowl, cover with cloth, place in warm area and let rise until doubled in size, about 1 hour. Grease hands and knead down. Can be made into any shape roll.

My family enjoys butterhorns. Divide into fourths. On floured surface, roll each fourth out with rolling pin like a large pizza dough. Pour melted butter on and spread out. Cut like pie into 8 to 10 wedges. Roll from outside to point and place in greased pans. Let rise until doubled in size again.

Bake at 350 degrees until golden brown. Will make approximately 36 large rolls. Brush tops with butter while hot. These take time to make, but are well worth the effort.