2 c. milk
2 tbsp. sugar
1 tbsp. salt
3 tbsp. oil
2 pkg. yeast
2 eggs
5 c. flour

Heat milk to lukewarm, not hot. Mix yeast in 1/2 cup milk to dissolve. Mix sugar, salt, oil and eggs in remaining milk. Add yeast mixture. Mix thoroughly, then add enough flour to make a stiff batter. Beat real well each time you add more flour. Cover. Let rise until it doubles.

Roll out on floured board. Do not roll out too thin or work in too much flour. Cut or pinch into rolls and place in lightly greased muffin tins. Brush with melted butter on top of dough. Let rise again until double.

Bake at 425°F until golden brown.