1 c. milk, scalded
1/2 c. sugar
1/2 c. vegetable oil
1 tbsp. salt
2 pkgs. dry yeast
1/4 c. warm water (105-115 degrees)
2 eggs, beaten
5 c. all-purpose flour

Combine milk, sugar, oil and salt in a large mixing bowl; stir until sugar is dissolved. Cool to 105 to 115 degrees.

Dissolve yeast in warm water. Add yeast mixture and eggs to milk mixture, mix well. Gradually add flour, mixing well. Place dough in a greased bowl, turning to grease top; cover and let rise in a warm place, free from drafts, about 1 1/2 hours or until doubled in bulk.

Punch dough down and divide in 5 portions. Turn each portion out and knead 4 or 5 times. Roll into a 12 inch circle, and cut into 8 wedges. Roll up each wedge, beginning at wide end. Dip in melted butter and place on baking sheets. Let rise 1 hour in a warm place. Bake at 375 degrees for 10 minutes. Yields 3 dozen.