|Active dry yeast/2 cakes compressed yeast||2 Packet|
|Water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||6 1⁄2 Cup (104 tbs)|
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80° F.to 90°F.) for compressed.
Let stand a few minutes; then stir until dissolved.
Pour hot milk over butter, sugar, and salt; cool to lukewarm.
Add 2 cups flour and beat well.
Add yeast and beat.
Cover and let rise until bubbly.
Add 4 eggs and beat well.
Add enough more flour to make a soft dough.
Turn out on floured pastry cloth or board and knead until smooth and satiny.
Put into greased bowl, cover and let rise until doubled, about 1 1/2 hours.
Punch down and divide dough into 24 pieces.
From each piece, cut a small piece.
Shape large pieces into balls and put into well-greased 2%-inch muffin cups.
Shape small pieces in balls.
Make indentation in center of each large ball by pressing with thumb.
Press small balls into indentations.
Let rise until doubled, about 45 minutes.
Mix 1 egg and 1 tablespoon water.
Brush rolls with mixture.
Bake in preheated moderate oven (375°F.) for 15 minutes.
To freeze, wrap in foil.
Reheat, wrapped, in slow oven (300°F.).