1 1/4 c. milk
1 c. butter
1/2 c. sugar
1 pkg. yeast, dissolved in 1/4 c. water
5 to 5 1/2 c. flour, sifted
1 tsp. salt
3 eggs

Heat milk in small saucepan. Do not boil. Melt butter in milk. Add sugar, salt and eggs, one at a time. Beat well. Add yeast mixture. Add 3 cups flour, beat well. Add remaining flour, a little at a time until dough is smooth, not sticky. Let mixture rise in bowl in warm place until double in bulk. Punch dough down. Place dough in refrigerator overnight. Divide dough into 3 parts. Roll each part into a round circle as for pie crust. Spread with soft butter. Cut into 12 to 16 wedges from outside to point. Let rise 2 hours. Bake at 375 degrees until brown. Makes 3 dozen rolls.