3 c. warm milk (1 1/2 c. boiling water, 1 1/2 c. evaporated milk)
2 pkgs. dry yeast
1 c. sugar
2 well beaten eggs
4 tbsp. melted butter
About 9 c. flour

In large bowl combine warm milk, melted butter, sugar mixed with dry yeast. Stir. Add well beaten eggs and 5 cups of flour. Stir. Add 4 more cups of flour making a smooth soft dough. Knead for 5 minutes in the bowl. Cover and let rise until doubled in bulk, about 1 1/2 - 2 hours.

Turn out 1/2 of dough at a time on lightly floured surface and roll or pat down to 1/2 inch thick. Cut with 2 1/2 - 3 inch cutter. Place on greased cookie sheet about an inch apart. Cover and let rise until doubled in bulk. Bake at 350 degrees until lightly brown, about 10 minutes. Makes about 40 rolls.