2 pkgs. yeast
2 tsp. salt
2 eggs, beaten
1/2 c butter
1/2 c sugar
7 1/2 c sifted flour

Soak 2 pkgs yeast in 1/2 c warm water. Melt 1/2 c butter in 1 c hot water. Add 1 c cold water, salt and sugar. When lukewarm add yeast and well beaten eggs. Add 7 1/2 c flour to mixture, 2 c at a time and vigorously after each addition. Cover and store in refrigerator. Roll out and cut into rolls, placing in greased pan and let rise 2 hours before baking.

Bake at 400 for 10 - 15 minutes or until dough is light brown. Dough will keep several days in refrigerator, but should be worked down each day until used.