1 pkg. yeast
1/4 c. sugar
3/4 c. warm milk
3 eggs, beaten
3/4 c. warm water (not hot)
2 tsp. salt
1/2 c. butter, softened
5 to 6 c. flour

Sprinkle yeast over water stir; warm milk, add sugar, salt and butter. Add beaten eggs to warm milk mixture. Stir in 3 cups flour; beat with mixer for 2 minutes. Gradually stir in remaining flour to form a soft dough. Cover and let rise. When doubled in bulk, stir down. Spoon into 24 greased muffin cups. Let rise. Bake at 250 degrees for 25 minutes. You can freeze at this point. To serve: Thaw and bake on cookie sheet (greased) for 10 to 15 minutes; at 400 degrees.