2 tbsp sugar
1/2 c. lukewarm water (110 degrees)
2 c. milk
2 egg yolks plus 2 whole eggs
8 to 10 c. flour
2 pkgs. dry yeast
1/2 c. sugar
1 c. butter (2 sticks)
2 tsp. salt
1/4 tsp. nutmeg

In mixer bowl, dissolve yeast in 1/2 cup warm water. Sprinkle 2 tablespoon sugar over yeast. Let stand while melting butter and warming milk. Measure and sift about 6 cups flour with salt, nutmeg and sugar. Mixing on slow speed add flour mixture and butter-milk mixture. While beating add eggs, one at a time. Remove from mixer, divide into halves and using rest of flour, form into a soft dough (not stiff). Let rise in warm dark oven until doubled in bulk. Shape as desired. Bake at 350 degrees until light brown.