4 - 4 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 tsp. salt
2 eggs

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, sugar, butter and salt until warm (115-120 degrees); stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed.

Stir in as much of remaining flour as you can with a spoon. Turn out onto lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (8-10 minutes). Shape into a ball. Place in lightly greased bowl. Turn once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down; divide dough in half. Cover; let rest 10 minutes.

Lightly grease 24 muffin cups. Divide each half into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth side up. Cover; let rise until double (about 30 minutes). Bake at 375 degrees for 12-15 minutes or until golden brown. Serve warm or cold.