1/2 c. white sugar
2 scant tbsp. yeast
1 sm. can evaporated milk
Warm water
2 eggs, beaten
1/2 c. oil (or melted shortening)
1 scant tbsp. salt
Approx. 7 to 8 c. flour
Pam cooking spray
Oil
Melted butter

Spray a very large bowl with Pam, or pour a small amount of oil into the bowl and rotate the bowl to cover the sides.

Stir together sugar and yeast in a small bowl. Pour the evaporated milk into a 2 cup measuring cup, and add enough warm water to make 2 cups of liquid. Test the temperature of the milk/water by feeling it with your fingers; if it's too warm for your fingers, it's too warm for the yeast. Stir together the sugar and yeast with the warm water and milk in the large oiled bowl.

In a separate bowl, mix together the beaten eggs and 1/2 cup oil. Add the eggs and oil to the sugar, yeast, water and milk in the big bowl; stir. Stir the salt in with the flour, and then mix the flour into the ingredients in the large bowl. Be careful not to add too much flour-the dough must still be sticky.

Pour a small amount of oil into the bottom of the large bowl; roll the dough around in the oil to coat it (this keeps the dough from drying out while it's rising). Let the dough rise in a warm place with a clean towel loosely covering the top of the bowl for about 1 hour, or until the dough is twice the size it was. Shape into rolls and place on a greased cookie sheet.

Brush tops with melted butter, and let rise for 1/2 hour, or until they are about twice the size they were. Bake at 375 degrees for 20-25 minutes, checking once in a while, until golden brown. Brush again with melted butter after removing from the oven. Makes about 4 dozen. Preparation/cooking time: approximately 3 hours.