2 pkgs. dry yeast, dissolved in 1 3/4 c. lukewarm water
1 egg, beaten
1/2 c. sugar
1 tsp. salt, unless you're using self rising flour
2 sticks butter
2 c. milk

Measure 9 cups of flour and add to above mixture. Pour in buttered pans and cover. Place in refrigeartor or cool place and let rise overnight until double in size. Turn out on floured counter, knead, roll and cut. Put in buttered pans and cover. Let rise approximately 2 more hours (do not refrigerate) then bake at 425 degrees until golden brown.