Submitted by Patricia Barlow, Joplin, Mo.
• 2 C scalded milk
• 1/2 C butter
• 1/3 sugar
• 1 Tbsp salt
• 2 packages yeast
• 1/4 C warm water
• 2 eggs, well beaten
• 6 C flour
Preheat oven to 400 degrees. Cut butter up and add to the warm scalded milk. Add sugar and salt, then set aside to cool (to about luke warm). Put the yeast in the warm water to dissolve, then add to the milk mixture. Add eggs, then gradually add the flour. Dough should pull away from the bowl. Knead dough on a floured surface until smooth, about 5 minutes. Let dough rise in greased bowl in a warm place until it has doubled in size. Punchy dough down and knead again on a floured surface. Cut into into pieces and place in a greased pan. Roll the rolls so they have grease all over, allow to rise again until double in size. Bake for about 20 minutes. Tap rolls to see if they are done; should have a hollow sound and be brown.
