1 1/2 c. milk, scalded
1 c. sugar
2 yeast cakes
1 c. melted butter
6 c. flour
4 eggs
1/2 tsp. salt

Pour scalded milk over sugar in a large bowl. When lukewarm, dissolve in it the yeast cakes broken into small pieces. Stir in 3 cups flour, mix well, cover and let rise until full of bubbles (about 45 minutes). Beat eggs until light and add with salt and butter to yeast mixture. Blend well; beat in remaining flour well (by hand). Pat top of dough with melted butter. Cover securely (tight lid, plastic wrap, or foil). Refrigerate overnight. Dough will rise in refrigerator. Punch down. (Can be kept 2-3 days in refrigerator). Roll out on floured pastry board about 1/2 inch in thickness, cut like pieces of pie. Roll from outer edge. Let rolls rise about 30 minutes and bake 15 to 25 minutes in 375 degree oven.