|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 F)|
|Active dry yeast||2 Tablespoon|
|Eggs||2 , beaten|
|Unsifted all purpose flour||4 1⁄4 Cup (68 tbs)|
|Soft butter/Margarine||1 Tablespoon|
Heat the milk just until bubbles form.
Add sug- ar, salt, and 1/2 cup butter; stir to dissolve.
Cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Pour into large, warm bowl.
Sprinkle the yeast over water, and stir to dissolve.
With a wooden spoon, stir in milk mixture, beat- en eggs, and 2 cups flour; beat until smooth- about 2 minutes.
Gradually add rest of the flour, beating until dough is stiff, smooth, and cleans side of bowl.
Turn into large, greased bowl.
Brush with soft butter.
Cover the bowl with foil; refrigerate for 2 hours.
Dough will rise to top.
(May be refrigerated up to 3 days.) To use: Cut off amount needed; refrigerate the remainder.
Shape and bake as directed, below.
Makes 2 dozen rolls.