2 pkgs. dry yeast
1/4 c. lukewarm water
1/2 c. sugar
1/2 c. butter, melted
3 eggs
1 c. lukewarm milk
1/2 tsp. salt
5 c. flour (approx.)

Dissolve yeast in warm water; beat eggs until lemon colored. Add melted butter to milk. Heat to lukewarm. Add yeast, salt and sugar to milk. Mix milk mixture to eggs. Add flour gradually.

Place in greased crock (1 1/2 hours). When double in bulk divide into two parts. Roll out and cut pie shaped into 12 parts. Roll each wedge beginning with large end. Let rise 1 1/2 hours. Bake 375 for 12 minutes or until brown. If allowed to rise a second time in crock, the rolls will be lighter. Yields 24 rolls.