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

Spoon flour into measuring cup and level. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir to blend, add butter. Add hot tap water.

Beat with electric mixer at medium speed for 2 minutes. Add eggs and 1 cup flour. Beat with mixer at high speed 1 minute.

Gradually stir in enough flour with wooden spoon to make soft dough. Turn out on floured board. Knead 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap then a towel. Let rest 20 minutes.

Divide and shape as desired. Place on greased baking sheets or in greased pans. Brush dough lightly with oil. Cover pans loosely with plastic wrap.

Refrigerate 2-24 hours. When ready to bake remove from refrigerator. Uncover, let stand 10 minutes. Bake at 375 for 20-30 minutes. Remove from pans immediately. Brush crust with butter. Cool on racks. Frost as desired. Yield - 2 large coffee cakes or 23 1/2 dozen rolls.