2 tbsp. (2 pkg.) dry yeast
1/2 c. water (110 to 120 degrees)
1 tsp. sugar
2 c. sweet or sour half & half
1 cube (1/2 c.) butter
1/2 c. sugar
2 tsp. salt
2 lg. eggs
7 to 7 1/2 c. all-purpose flour

Scald half & half. Add butter, sugar and salt. Cool to lukewarm. Warm eggs in hot water, 130 degrees. Dissolve yeast in 1/2 cup water (110 to 120 degrees) and 1 teaspoon sugar. Stir to dissolve and allow to form bubbles and rise in 1 cup measure or bowl, 8-10 minutes.

Measure 3 1/2 cups flour into large bowl. Beat in lukewarm liquids and eggs at low speed until moistened. Add dissolved yeast. Blend in, then beat for 5 minutes at medium speed.

By hand, stir in 3 to 3 1/2 cups flour with wire whip or large spoon. Add enough flour in 1/4 cup amounts until dough is soft and slightly sticky, beating in each addition. I do not knead this dough.

Place in greased bowl set in warm place to rise covered after first greasing top of dough. Warm oven 1 minute. Turn off and place bowl on middle of oven, 30-40 minutes until doubled. Punch down, shape on floured board. Make round oval or square shapes as desired, according to type of filling.

Place on baking pans lightly greased. Let rise in warm (80 to 85 degree) place until almost doubled. Bake at 350 degrees for 15-20 minutes until golden brown. Brush with butter and cool on wire racks.