2 pkgs. yeast
1 c. lukewarm water
1 tsp. sugar
2 c. milk
1/4 c. butter
1/2 c. sugar
1 tbsp. salt
6-7 c. flour

Soften yeast in the water to which the teaspoon of sugar has been added. Scald the milk and combine with the butter, 1/2 cup sugar and salt. Stir until the butter melts and sugar is dissolved. Cool to lukewarm. Add 2 cups flour to the milk mixture and mix well.

Combine the yeast mixture with the milk and flour mix. Add enough more flour to make a soft dough. Knead until elastic. Place in a greased bowl, cover with a towel and let rise in a warm place until double in bulk. Punch down and let rise again until doubled. Punch down.

Form into rolls or loaves and place in lightly greased loaf pans. Let rise until doubled and bake at 400 degrees. Rolls: about 20 minutes; bread about 45 minutes. Yield: 3 loaves or 3 dozen rolls.

VARIATIONS:

For whole wheat bread and rolls, substitute whole wheat flour for half of the white flour.

Hot Cross Buns - Increase sugar to 3/4 cup. Add 1 cup raisins when combining the yeast and milk mixtures. When baked and cool, form a cross on top of each bun with powdered sugar frosting.

Caramel Sweet Rolls - Combine 2 cups brown sugar, 1/4 cup butter and enough milk to make a paste. Cook over low heat until butter is melted and sugar is dissolved. Pour into heavy pan (cast iron is good). Top with rolls. Let rise until double in bulk and bake as directed above.