2 pkgs. yeast, softened in 1/4 c. lukewarm water
2 beaten eggs
1 c. scalded milk
1/4 c. butter
1/2 c. sugar
1 1/2 tsp. salt
5 to 6 c. flour, sifted

Combine scalded milk, butter, sugar and salt. When cooled to lukewarm, add eggs and yeast mixture. Add 2 cups flour. Beat well. Add 2 1/2 to 3 cups flour, enough to make a soft dough; knead until smooth. Place in a greased bowl; cover, let rise until doubled in bulk. Punch down and roll out for cinnamon rolls.