1 pkg. yeast
1/4 c. warm water
2 eggs, plus enough scalded & cooled milk to make 2 c.
1/2 c. melted butter or Crisco
1 1/2 tsp. salt
1/2 c. sugar
6 c. all-purpose flour

Sprinkle yeast into large bowl. Add warm water and stir to dissolve. Add eggs, milk, butter, salt and sugar; stir until well blended. Stir in 5 cups flour, beating until smooth after each cup.

Measure the 6th cup of flour and sprinkle about half on a floured board. Knead dough until it is smooth and elastic, about 5-7 minutes, using the remaining flour as needed.

Place dough in well greased bowl, turning to grease top. Cover, let rise in warm place until almost doubled (1 1/2 to 2 hours). When dough has almost doubled punch it down. Pinch off 1 inch pieces of dough and form into smooth balls and place in well greased pans, about 1 inch apart. Let rise in warm place about 1 hour. Bake in hot oven (425 degrees) for 10 minutes. Brush tops with butter before or after baking. Can be frozen.