1 pkg. yeast
1/4 c. warm water
2 eggs & enough scalded & cooled milk to make 2 c.
1/2 c. melted butter
1 1/2 tsp. salt
1/2 c. sugar
6 c. flour, sifted

Sprinkle yeast into bowl; add water; stir until dissolved. Add eggs, milk, butter, salt and sugar. Stir until well blended. Stir in 3 cups of flour. Beat until smooth after each cup is added. Add 4th cup of flour. Beat until dough is smooth and elastic. Stir in 5th cup of flour to make a thick dough. Measure 6th cup of flour. Sprinkle 1/2 on board. Flour hands.

Knead dough on board 5 to 7 minutes. Use remaining flour as needed. Place dough in well buttered bowl. Butter top lightly. Cover and let rise in warm place until doubled in bulk, 1 1/2 or 2 hours. Punch down, squeezing air bubbles out. Divide into 4 parts; wrap in plastic wrap and refrigerate until chilled. Form rolls; place on greased pan. Let rise in warm place until doubled in bulk. Bake at about 425 degrees for 10 minutes or until brown.