2 c. warm milk
1/4 c. butter
2 tbsp. sugar
2 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
6 c. white flour
1/2 cup (1 stick) melted butter

Mix milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir yeast into warm water and let stand 5 minutes to dissolve. Add 3 cups flour and dissolved yeast to first mixture and beat vigorously 2 minutes. Cover and let rise in a warm place until double in bulk. Stir dough vigorously; add as much of remaining flour as necessary to knead dough. On a lightly floured board, knead for 1 to 2 minutes; let rest for 10 minutes. Resume kneading until smooth. Shape dough into a long, thin cylinder and with a floured knife cut off pieces of about 2/3-inch. Roll with hands on an unfloured board into a long, thin oval shape. Melt butter and let cool slightly. Dip each roll in melted butter and place close together in 2 loaf pans, or 3 if pans are small. Cover; let rise again until doubled. Preheat oven to 425°F and bake for about 12 to 15 minutes or until golden brown. If bottoms of rolls are not sufficiently browned, remove from pan and place in oven, on rack, for a few minutes. Rolls will pull apart easily.

Makes about 30 rolls.