1 c. water
3/4 c. butter
3/4 c. sugar
2 eggs
7 1/2 c. flour
1 1/4 tsp. salt
3/4 c. warm water
2 dry or yeast cakes
1/2 c. warm water (105 to 115 degrees)

Stir yeast into 1/2 cup warm water (105 to 115 degrees) if dry yeast. Follow package if using yeast cakes. Use candy thermometer for correct temperature. Melt butter in 1 cup boiling water, using microwave or pan on stove. In large bowl, add sugar, eggs and 3/4 cup warm water. Add the hot water with melted butter. Check temperature, should be at least 100, but not over 115. Add salt and 1/2 flour. Add yeast mixture. Add remaining flour. If to much flour add a little water. If too soft, add more flour. Dough will be soft but almost firm enough to be handled. It will tighten in refrigerator. Cover with Saran Wrap and wet towel and place in refrigerator overnight or will keep four to five days. See recipes for Butterscotch Rolls and Cinnamon Rolls, Stollen and Dinner Roll. Also can be used for buns, and any type coffee cake.