1 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. fat
2 pkg. yeast
1/2 c. lukewarm water
5 c. flour (about)
2 eggs

Scald milk. put sugar, salt and fat into mixing bowl. Pour hot liquid over them, stir well. Let cool to lukewarm. Soften yeast in lukewarm water and add to other ingredients. Add about 2 cups flour to mixture and mix well. Add eggs; beat mixture well. Add enough more flour to make a dough that is soft but stiff enough to be handled on a board. Turn out on a lightly floured board and knead until dough is smooth, elastic and does not stick to board or hands.

Form into a ball, place in a greased bowl. Grease top, cover and let rise in a swarm place until doubled (about 1 1/2 hours). When light punch down. Let stand 10 minutes. Shape into rolls or tearings. Cover and let rise until double in bulk (about 1 hour). Bake at 350 degrees for 20-25 minutes. Frost while still warm.