1 (2/3 oz.) cake compressed or 1 (1/4 oz.) package active dry yeast
2 tbsp. water
1 c. milk
1/4 c. granulated sugar
2 tbsp. softened butter
1 tsp. salt
2 eggs
4 c. sifted all purpose flour

Dissolve yeast in water (lukewarm 95 degrees for compressed yeast, warm 110 degrees to 115 degrees for dry). Scald milk; add sugar, butter and salt; stir until butter melts. Cool to lukewarm. Combine yeast mixture, milk mixture, eggs and 3 cups flour; beat until smooth. Beat in remaining 1 cup flour gradually. Turn onto lightly floured pastry cloth; knead until smooth and elastic. Place in a greased bowl; turn dough in bowl to lightly grease top. Cover; chill overnight. Shape dough into 1 inch balls. Place 1 inch apart in two greased 9x1 1/2 inch cake pans. Cover; let rise until double in bulk, about 1 hour. Bake in 375 degree gas oven 20 to 25 minutes. Remove from pans; serve warm. Yield: 3 dozen.