3 (1/4oz) packets active dry yeast (each packet=2 1/4 tsp)
1/2 c. warm water
1/3 c. sugar
3 1/2 c. scalded milk
1 c. butter
4 tsp. salt
10 to 12 c. flour

Dissolve 1 tsp. sugar in 1/2 cup 110°F-115°F water. Stir in 3 packets of active dry yeast. Set aside and allow to foam for 5 minutes.

Pour hot milk on butter. Allow to cool.

When cool, add salt and remaining of sugar. Add the yeast mixture and flour. Mix.

Knead dough on a lightly floured work surface until smooth and elastic or for about 8 minutes. Place dough in a greased bowl, turning once to coat. Let rise, covered, in a warm place until double in size.

Punch down; let rise the second time for 1 hour. Then pinch off egg size pieces for dinner rolls or shape into loaves and place into greased loaf pans. When the dough has risen to double its size, bake at 375°F for 20 to 25 minutes for rolls, or 40-55 minutes for loaves (or bake until loaves sound hollow when tapped on the bottom and tops are golden brown).

Makes 3 loaves.