1 1/2 c. milk (I use dry milk with warm water)
3/4 c. sugar
3 tsp. salt
1/2 c. butter or oil
3 pkgs. yeast
1 7/8 c. lukewarm water
10 to 11 c. flour
3 eggs

Dissolve yeast in lukewarm water. Combine milk, sugar, salt and butter (oil) until well mixed (butter is melted). Combine yeast and milk mixtures. Add 1/2 of the flour and mix well. Add the eggs and then the balance of the flour gradually. Turn out on a floured board and knead until smooth, about 5 to 8 minutes. Small air blisters will begin to appear under the surface of the dough. Place in a greased bowl and turn so top is greased too. Cover and let rise until double, about 1 to 1 1/2 hours. Punch down and let rise again, about 1 hour. Punch down and place on a floured board. Flatten to about 1/2 inch thick and shape rolls as desired. Let rolls rise until double and bake in a 400 degree oven until brown. Makes about 6 dozen rolls.

For Parker House rolls, cut with a doughnut cutter. Crease with a knife off center and brush with melted butter and fold over.

For Cloverleaf, using center of doughnut cutter dip the balls in melted butter and put in muffin tins. Use 4 or 5 small balls for each. These freeze very well.