1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
8 cups all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt
Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool
to lukewarm. Add yeast, sugar and enough flour to make medium batter.
Beat thoroughly. Let stand until light and foamy. Add melted butter
(which has been cooled), eggs, and salt. Beat well. Add enough flour
to form soft dough. Sprinkle small amount of flour on counter and let
dough rest. Meanwhile, clean and dry bowl; grease clean surface of
bowl. Knead dough until smooth and satiny. Put in greased bowl; turn
over to grease top. Cover, let rise in warm place until double in
bulk. Punch down. Turn out on floured board. Divide into portions for
shaping; let rest 10 minutes. Shape dough into desired forms. Place on
greased baking sheets. Let rise until doubled. Bake at 375 degrees for
10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes
more. Cool on rack. Makes 5 to 6 dozen.
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