5 eggs, well beaten
5 c. milk, scalded and cooled to lukewarm
1 1/2 c. sugar
4 tsp. salt
1 lg. cake compressed yeast OR 4 pkgs. dry yeast OR 4 tbsp. yeast in bulk
1 c. lukewarm water (95 degrees)
13 to 13 1/2 c. flour

Let rise to double in bulk. Punch down and allow to rise again. Shape into buns, rolls or coffee cakes. Let rise. Bake at 375 degrees. Plain rolls bake about 15 minutes.

VARIATIONS:

Rolls - caramel, cinnamon. Pat or roll dough into a rectangle 1/2 inch in thickness. Brush with softened butter. Sprinkle with brown sugar and cinnamon. Roll dough lengthwise and seal edge. Cut into 1 1/2 inch pieces. Place in greased 9 x 13 inch pan into which you have placed 2 tablespoons melted butter, 1/2 cup brown sugar, 1/4 cup light corn syrup, and whole pecans. Let rise and bake at 375 degrees.