This dough makes good rolls and cinnamon rolls (recipe to follow).

1 c. warm water
3 pkgs. dry yeast or 3 tbsp.
1 c. sugar
3 c.warm milk
1/2 c. butter melted in warm milk
3 tsp. salt
6 eggs
14 to 15 c. flour

We used to have to scald the milk, but I suppose that was when they went over to get it out of a cupboard after milking. You can put this in the micro with the butter in it to melt. Don't have the milk too hot or you will kill the yeast.

Dissolve yeast in warm water. Add sugar and beat on low in mix master bowl. Let stand 10 to 15 minutes to give yeast a chance to ferment. Add eggs, milk and butter, salt and beat well. Add about 5 or 6 cups of flour and beat smooth. Should be a thick gravy like consistency.

Put about 5 or 6 cups of flour in a large bowl or crock and pour mixture in. Mix by hand and add more flour to bring to a soft "dough". Knead about 10 minutes, pulling dough from bottom of bowl and punching down. I keep the dough a little on the sticky side for a more tender bread. Too much flour makes tough bread.

Let rise until double in bulk. Punch down and let rise again before making into loaves.

Cut off pieces to make loaf. Flatten with hands and fold into a loaf. Place seam side down in pan. Let rise in pan until up to top.

Bake at 425 for 15 minutes. Reverse loaves on the shelves and bake for 15 minutes at 325 degrees. Remove from oven and butter tops before removing from pan.