1/2 c. butter, softened
1/2 c. sugar
1 tsp. salt
3 eggs
1 3/4 c. milk, scalded and cooled
2 tbsp. yeast dissolved in 1/3 c. warm water, 1/8 tsp. sugar and 1/8 tsp. salt (Yes 2 tbsp. yeast)
6 3/4 - 7 c. flour

Scald milk over med-low heat stirring constantly. Cool until luke warm. In a small dish dissolved yeast, sugar and salt mixture in warm water (about 110°F). Set aside. It should froth after a few minutes if yeast was activated. Cream butter and sugar together. Add salt. Beat in eggs one at a time. Add warm milk. Add frothed yeast mixture. Gradually add flour until fully incorporated and side and bottom of bowl come clean. Cover and let rise until doubled, about 1 hour. Grease cookie sheets. Flour hands and pinch off pieces the size of a golf ball. Form balls and put on cookie sheets about 2 inches apart. Let rise again until double, 45 minutes to 1 hour.

Bake at 325°F for 13 to 18 minutes. Done when golden brown. Brush tops with butter while still hot. Cool completely. Can be frozen. They make great hamburger buns if you make the balls lemon size instead of golf ball size.

Yields 3 dozen.