5 3/4-6 3/4 c. unsifted flour
1/3 c. instant nonfat dry milk solids
1/4 c. sugar
1 tbsp. salt
2 pkgs. dry yeast
1/3 c. softened butter
2 c. very warm tap water (120-130 degrees)

In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar and undissolved dry yeast. Add butter.

Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough.

Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch dough down; let rise again until less than doubled, about 20 minutes. Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375 degrees for 15-20 minutes or until done. Remove from baking sheets and cool on wire racks.