1 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. (1/2 stick) Fleischmann's butter
1/2 c. warm water (105-115 degrees)
2 pkgs. or cakes Fleischmann's yeast, active dry or compressed
2 eggs, beaten
5 1/4 c. unsifted flour (about)

Scald milk; stir in sugar, salt and Fleischmann's butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in Fleischmann's yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth.

Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double din bulk, about 30 minutes. Punch down. Turn out on lightly floured board.

Divide dough into 3 equal pieces. Form each piece into a roll 9 inches long; cut into 9 equal pieces; form into small balls. Place in three greased 8 inch round cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Brush lightly with melted Fleischmann's butter. Bake in moderate oven (375 degrees) about 15 to 20 minutes.