Ingredients
2 pkgs (1/4 oz) active dry yeast
2 c. warm milk (110 - 115 degrees)
6 1/2 - 7 c. all purpose flour
2 eggs lightly beaten
1/4 c. butter or margarine (melted and cooled)
3 Tbs. sugar
1 Tsp. salt
Preparation
In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs, butter, sugar, and salt; beat until smooth. Add enough remaining flour to form soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide into thirds. Roll each portion into a 12 in. circle; cut each circle into 12 wedges. Roll up from the wide end and place on a greased sheet. repeat with remaining portions. Cover and let rise until doubled, about 30 minutes. Bake at 400 for 12 - 14 minutes or until golden brown. Brush with butter if desired.
