2 pkg. dry yeast
1/4 c. lukewarm water
2 tbsp. sugar
1 c. milk, scalded
1/4 c. butter or Crisco
1/2 c. sugar
2 eggs, well beaten
2 1/2 c. sifted bread flour
enough extra flour to make a soft dough
1 tsp. salt

Dissolve yeast and sugar in the lukewarm water, let rise while preparing other ingredients. Combine scalded milk, butter, sugar and salt; cool to lukewarm. Add the yeast mixture. Add the well beaten eggs to the lukewarm mixture. Add the first flour and beat with mixer on low speed until makes a thick batter. Add remaining flour to make a soft dough.

Turn out on board lightly floured or wax paper. Knead until well blended about 25-30 strokes. Place in greased bowl, cover and let rise until double in bulk. Punch down and shape into desired shapes (rolls or loaves). Let rise again until double in size.

Bake on cookie sheets or round cake pans at 350°F until light brown. (Dough may be kept covered in refrigerator until needed).

Makes approximately 4 dozen rolls.