2 cups milk 1 tsp salt
1/2 square butter
Scald and let cool.
1/2 cup warm water 1 tsp. sugar, sprinkle over yeast and water mixture
2 pkg dry yeast
Whip 2 eggs, then add to scalded milk after it has cooled. Next, add yeast mixture to scalded milk and eggs, and place in large bowl. Stir in 1/4 cup sugar, slowly stir in 5 1/2 cups flour. Dough will be sticky. Cover with a damp cloth as dough doubles in size, stir down. Repeat this process 5-6 times (takes about 3 hours). Grease 24 muffin tins. Using a large spoon, spoon dough evenly into muffin tins. Let rise to double in size. Bake at 375 degrees for 12-18 minutes or until golden brown.