2 c. milk
½ c. sugar
1/3 c. margarine
2 t. salt
2 packages active dry yeast
1/3 c. warm water (105-115)
8-9 c. flour
3 beaten eggs
butter or margarine, melted
In a medium saucepan, heat milk, sugar, 1/3 c. butter and
salt till butter almost melts. Remove
from heat and cool to lukewarm.(105-115). In a small bowl, dissolve the yeast
in the warm water. Let stand until
bubbly. In a large mixing bowl, combine
3 cups flour and milk mixture with electric mixer on low speed. Add yeast and beat 3 minutes. Beat in the eggs. Stir in as much remaining flour as you can with a wooden
spoon. Turn out onto a lightly floured
surface. Knead in enough of the
remaining flour to form a moderately soft dough that’s smooth and elastic. (3-5 minutes). Place in a greased bowl, turn
once to coat. Cover and let rise in a
warm place till doubled(about 1 hour). Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover and let rest 10 minutes.
Divide into 24 portions and shape into rolls. Place on a lightly greased baking sheets or place in 2 lightly
grease 13 x 9 baking pans. Cover and
let rise till nearly doubled (30 minutes). Bake in a 375 degree oven for 18-20
minutes or till golden brown. Transfer
to wire rack to cool. Brush with melted
butter while warm. Makes 24 rolls.