USE 3 SEPARATE BOWLS:

BOWL #1: (large bowl)
2 sticks butter, room temperature
1 scant tbsp. salt
1/4 c. sugar

Mix all ingredients until creamy. Set aside.

BOWL #2:
4 eggs, well beaten

BOWL #3:
1 tbsp. sugar
1 pkg. Fleischman's dried yeast, regular or rapid rise
1/4 c. warm water

Mix together and let stand until yeast ferments.

In a small pot, heat 1 cup milk until scalding (do not boil). Add this to bowl #1 and stir well. Add contents of bowl #2 and stir well. Add contents of bowl #3 and mix well. Add 4 1/2 to 5 cups of sifted all-purpose flour until dough rolls off spoon. Cover and let stand in refrigerator overnight. Next day, roll out, spread melted butter on dough, cut out, fold in half and place on a Teflon cookie sheet. Let stand out 2 to 3 hours for second rising. Bake in 350 degree oven for 12 to 15 minutes or until done. Yields 50 to 60 rolls.

HELPFUL HINT: If you are not using a Teflon cookie sheet, be sure to grease and flour your regular cookie sheet so the rolls will not stick.

VARIATIONS:

CINNAMON ROLLS OR CINNAMON RAISIN ROLLS

Use basic recipe above. After first rising, roll out dough, spread with melted butter, sprinkle with cinnamon, sugar and raisins. Roll up and slice into portions. Let stand on pan at room temperature for 2 to 3 hours for second rising. Bake in 350 degree oven about 15 minutes. Top with a glaze made of 2 cups of powdered sugar mixed with 1/4 cup lemon juice.