1 c. milk
1 c. warm water
3 pkgs. dry yeast
2 tsp. salt
2 eggs, well beaten
6 tbsp. butter
4 tbsp. sugar
6 c. flour

Start the action of the yeast before combining with the other ingredients, this is done by letting it soak in lukewarm water with the sugar for about 5 minutes. Scald the milk, then cool to lukewarm, adding salt, and eggs, well beaten. Combine the lukewarm milk with the yeast (do not over heat yeast) mixture.

Stir in about half the sifted flour and mix well. Stir in melted butter. Add remaining flour, to make a smooth soft dough. The softer the dough can be kept the lighter the rolls will be when baked.

Turn on a lightly floured board and knead well; until smooth and elastic, adding as little extra flour as possible. Place the dough in a well buttered mixing bowl, large enough to let double in bulk, brush lightly with butter before setting to rise. Cover dough with cloth. Let rise until double in bulk.

Knead dough and make out in rolls or put in muffin rings; let rise again until double in bulk then bake in preheated oven, 425 degrees about 15 or 20 minutes, until done. Take out of oven and brush top with butter. This makes 3 dozen rolls. These are good, also.