1/4 c. warm water
1 tbsp. sugar
2 pkgs. dry yeast
3 1/2 c. all-purpose flour
1 1/2 c. Borden's eggnog

Combine water, sugar and yeast. Let set about 5 minutes. Combine eggnog and 1/2 of the flour together. Add yeast mixture to flour mixture and gradually work in the other 1/2 of the flour. Let rise 1 to 1 1/2 hours (or doubled in size). Punch down. Knead 8 to 10 minutes until elastic texture has been reached. Shape into golf-ball size balls and place on greased baking sheet. Rise again until doubled in size. Start in a cold oven. Then 425 degrees for 8 minutes and then 350 degrees 12 to 15 minutes.