In large bowl, dissolve 1 package dry yeast with 2 cups liquid (all water or part water, skim milk or potato water) and 1/3 cup sugar.

Let set until mixture "bubbles". Add 3 tablespoons soft "light" butter and 6 cups flour with 1 1/2 teaspoon salt. Stir with wooden spoon until dough "balls" up.

Turn out onto table top or knead right in bowl. Knead or work the dough over itself for about 5 minutes. You may need to add part of another cup of flour until it looses it's "tacky" feeling.

Set bowl down in 2-3 inches of hot water in sink. Cover bowl and let rise double.

Form into 2 loaves bread, 24 rolls, or 18 cinnamon rolls.

Let rise again and bake. Bread, 350 degrees for 30-45 minutes. Rolls, 350 degrees for 20-30 minutes.

This dough can be refrigerated and formed later.