5 cups flour (1 cup = 4 oz net weight)
2 packages dry yeast
¼ c. warm water (100 degrees)
1 c. scalded milk
¼ c. butter
½ c. sugar
2 tsp. salt
2 eggs lightly beaten
Put the yeast in a cup with the warm water and sprinkle a little (¼ tsp.) sugar on top to dissolve the yeast and make sure it is good to use. It should foam after a couple of minutes.
Meanwhile, heat the milk and butter in a small pan over low heat to melt the butter and scald the milk.
Place sugar, salt and 2 cups of flour in a large mixing bowl. Mix the dry ingredients together, then add the scalded milk and butter. Stir well. Add the yeast mixture. Mix thoroughly. Next, add the beaten eggs and mix well. Finally, add the rest of the flour and mix with the dough hooks in your mixer for 6 minutes. Your dough should be a little sticky.
Placed dough in oiled bowl, cover with a damp cloth and let rise in a warm spot (80-90 degrees) for approximately 2 hours or until doubled in size. Punch down and form into rolls (1.8 oz. each). Place onto oiled baking pan and let rise again. Then, bake in a 350 degree oven for 20 minutes or until golden brown. Remove from oven and brush with butter.
Makes about 18 rolls.
