4 c. flour (white, wheat, or rye)
2 1/2 tsp. active dry yeast
1/3 c. sugar
1/3 c. butter, butter or shortening
2 eggs
1 c. milk
1 tsp. salt

In large mixing bowl, combine 2 cups of flour and yeast. In saucepan, heat milk, sugar, butter and salt, just until warm (115 to 120 degrees) and butter is almost melted. Stir constantly. Add to flour mixture.

Add eggs; beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat at high speed for 3 minutes. Add as much remaining flour as you can mix with a spoon.

Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (Add flour if necessary.) Shape into ball. Turn once in greased bowl. Cover and let rise in warm place until double (about 1 hour).

Punch down. Divide dough in half. Let rest 10 minutes. Shape into desired rolls. Cover and let rise until nearly double (30 minutes). Bake at 350 degrees 12 minutes or until golden. Makes 2 dozen rolls.