1 1/2 c. milk
1/2 c. sugar
1/4 c. butter
1 tsp. salt
3 eggs
6 c. flour (approximately)
2 pkg. yeast
1/2 c. warm water

NOTE: Can be used for cinnamon rolls, pecan rolls, hot cross buns and doughnuts. Scald milk. Add sugar, butter and salt. Cool slightly. Dissolve yeast in warm water; set aside.

In large mixing bowl, beat eggs until frothy. Add milk mixture, 2 to 3 cups flour and yeast. Beat until smooth. Gradually add flour to form thick dough. Turn out on well floured pastry board. Let rest 5 to 10 minutes. Knead until smooth and satiny, adding additional flour as necessary to make soft dough. Place in clean, well greased bowl. Turn to grease top. Cover with plastic wrap and let rise in warm place until doubled. About 1 hour. Punch down and let rise again, about 45 minutes. Shape into desired rolls, place in greased pan. Let rise until double. Bake at 375 degrees, 12 to 15 minutes. Makes 2 to 3 dozen rolls.