5-6 c. flour
2 pkgs. active dry yeast
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. softened butter
1 1/2 c. hot tap water
2 eggs
Cooking oil

Spoon flour into measuring cup and level off. Pour onto wax paper, set aside.

Combine 2 cups of the flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Then add butter, water to ingredients in bowl. Beat with electric mixer at medium speed for 2 minutes. Scrape occasionally.

Add eggs and 1 cup flour. Beat with mixer at high speed for 1 minute or until thick and elastic. Gradually stir in just enough remaining flour with wooden spoon to make a soft dough, which leaves sides of bowl.

Turn on lightly floured board. Knead 5-10 minutes, or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Then punch dough down.

Divide dough and shape as desired. Place on greased sheets or in greased pans. Cover loosely with plastic wrap. Refrigerate 2-24 hours. When ready to bake, remove from refrigerator. Let stand 10 minutes. Bake at 375, 20-30 minutes, or until done.