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1 cup milk
1/2 cup butter real
1/2 cup sugar
1 teaspoon salt
2 tablespoons yeast active dry
1/2 cup water warm (100° to 115° F)
2 eggs beaten
5 cups flour
1/3 cup butter real, melted
Boil together milk, 1/2 cup butter, sugar, and salt. Cool to lukewarm. Dissolve yeast in warm water; add eggs and mix well. Combine with milk mixture. Add flour and mix well. Knead lightly; dough will be soft and smooth, almost sticky. Place in greased bowl, then turn over so that greased side is up. Cover with greased waxed paper or damp cloth. Let rise to double in bulk. Shape as desired, placing 3 inches apart on lightly-greased cookie sheets, or in greased muffin tins. Brush with some of the 1/3 cup melted butter, cover, and let rise until almost double in bulk. Brush again with melted butter; bake in a preheated 400° F oven, 15 minutes. Remove from oven to cooling racks, brush with melted butter, and serve hot.
Note: To make figure 8 rolls, cut with doughnut cutter and twist once. Reserve holes and place 5 or 6 holes in greased muffin tin cup to form a rosette roll.
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