3 tbsp. sugar
2 1/2 tsp. salt
1 pkg. active dry yeast
5 3/4 to 6 1/2 c. all purpose flour
1 1/2 c. water
1/2 c. milk
butter

About 4 hours before serving or up to 5 days ahead. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1 quart saucepan over low heat, heat water milk and 3 tbsp. of butter until very warm (butter does not need to melt completely). With mixture at low speed, gradually beat liquid into dry ingredients; beat just until mixed. Increase speed to medium; beat 2 minutes occasionally scraping bowl with rubber spatula. Beat in 1/2 cup flour or enough to make thick batter; continue beating 2 minutes scraping bowl. With spoon, stir in enough additional flour (3 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour while kneading. Shape dough into ball and place in greased large bowl, turning once so top is greased, cover with towel; let rise in warm place 80 to 85 until doubled in size. Punch down dough. Turn dough onto floured surface; cut in half; cover bowl for 15 minutes. Grease 2 loaf pans. On floured surface, with hands, pat one dough pieces into an oval about 5 inches wide. Pick up both ends and gently shaking dough, stretch it into a 15 inch long strip.

Then starting with a long edge nearest you, roll up dough jelly roll fashion, completely pressing out air as you roll; pinch edges together to seal. Place dough, seam side down, in loaf pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees. Brush with melted butter. Bake 25 to 30 minutes. Can be made into rolls.