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

In a large mixer bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just until warm (115-120 degrees) and butter is almost melted; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix with a spoon. Turn out onto floured surface. Knead in enough flour to make a moderate stiff dough that is smooth and elastic (6-8 minutes total).

Shape into a ball. Place in a greased bowl; turn over once. Cover; let rise in a warm place until double (about 1 hour). Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into desired rolls. Cover let rise nearly double (about 30 minutes). Bake in 375 degree oven for 12-15 minutes or until golden.

Makes 2-2 1/2 dozen.