1/4 c. water (warm to about 110)
1 pkg. active dry yeast
2 c. warm milk
1 cube butter, melted
2 tsp. salt
2 tbsp. sugar
6 to 6 1/2 c. flour

Step 1 - Pour water into bowl; add yeast and allow to dissolve; set aside. Step 2 - Warm milk on stove, put in butter to melt. Pour into mixing bowl to cool. Add salt and sugar, stir until well blended. Step 3 - Add yeast mixture. Sprinkle in 3 cups flour, one at a time, stirring until flour is evenly moistened. Add 4th cup flour and beat until dough is smooth and elastic. Mix in 5th cup to make a stiff dough. Step 4 - Measure 6th cup of flour, sprinkle onto a board. Turn dough out onto heavily floured area of board. Keep a light coating of flour on dough as you begin to knead. Step 5 - Knead dough for 10 minutes or so until bread dough is non-sticky, smooth and satiny. Put dough in greased bowl, turn over to grease top. Cover bowl with clear plastic or towel. Let rise in warm place until doubled, about 1 1/2 hours. Step 6 - After dough has risen punch it down to release air bubbles, then turn dough out onto a lightly floured board. Knead dough briefly and shape into a smooth oval. Step 7 -Grease large cookie sheet. Grab small handfuls of dough and shape into balls. Place side by side on cookie sheet. Cover and let rise until almost double. Makes around 50 rolls depending on size of roll. Step 8 - Bake at 350 degrees for 15 minutes or until golden. Cool on rack.