4 - 4 1/2 c. flour
1 pkg. active dry yeast or 1 scant tbsp. yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 tsp. salt
2 eggs

Combine 2 cups of the flour and the yeast in a large mixing bowl. In saucepan heat milk, sugar, butter and salt just until warm (115-120 degrees), stir constantly. Add to flour mixture. Add eggs. Beat at low speed of mixer 1/2 minute, scraping sides. Beat 3 minutes on high. Stir in as much remaining flour as you can with a spoon.

Put on a floured surface. Knead enough remaining flour to make a moderately stiff dough (6-8 minutes). Shape into ball - place in greased bowl. Turn once, cover and let rise in warm place until doubled (about 1 - 1 1/2 hours).

Punch down, divide dough in half. Cover, let rest 10 minutes. Roll each ball into a 12 inch circle. Brush with melted butter. Cut into 12 wedges (a pizza cutter works great - cut as you would a pie). Begin at wide edge of wedge and roll toward point.

Place point down 2-3 inches apart on lightly greased baking sheets. Let rise until nearly double (about 30 minutes). Bake in a 325 degree oven about 10 minutes. Do Not Brown. Cool - package and freeze.

To serve: Thaw packages about 15 minutes. Place rolls on ungreased baking sheets. Bake at 400 degrees about 10 minutes or until golden.

To bake right away instead of Brown and Serve: After rolls have risen bake at 375 degrees for 12-15 minutes or until golden. Yield: 2 dozen.