12 1/2 to 13 1/2 c. flour
1/2 c. sugar
2 tbsp. salt
2/3 c. instant non-fat dry milk
3 pkg. dry yeast
1/4 c. softened butter
4 c. very warm water

In large bowl thoroughly mix 4 cups flour, sugar, salt, dry milk and undissolved yeast. Add butter.

Gradually add water and beat 2 minutes at medium speed, scraping bowl occasionally.

Add 1 1/2 cup flour. Beat at high speed for 2 minutes. Scrape bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 15 minutes. Cover with towel; let rest 15 minutes.

Divide dough into 4 equal pasts. Form each piece into smooth round balls. Flatten each ball into a 6 inch mound. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.

Remove from freezer; place on ungreased baking sheet. Cover, let stand at room temperature until fully thawed, about 4 hours.

Shape and bake at 350 degrees about 35 minutes or until done.