1 c. milk
1/4 c. sugar
1 tbsp. salt
1/4 c. butter, softened
1/2 c. warm water (115~)
2 pkg. (2 tbsp.) active dry yeast
2 eggs, beaten
5 1/4 c. unsifted all-purpose flour

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl; sprinkle yeast in and stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth. Stir in enough flour to make soft dough. Turn onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Put in a greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. Punch down. Turn out on lightly floured board. Shape into egg-size pieces; arrange pieces on greased baking sheet. Allow to rise about 30 minutes.

Bake at 375°F for about 10 to 15 minutes, or until golden brown. Brush tops with melted butter if desired.