Serves: 24
Total Calories: 160

1 cup milk scalded
1/2 cup butter cut in pieces
2 packages yeast active dry
1/2 cup sugar
1/2 cup water warm (105° to 115°)
3 eggs lightly beaten
1 1/2 teaspoons salt
6 cups flour
butter

In a large bowl, pour milk over 1/2 cup butter stir occasionally until butter is melted. Meanwhile, in a small bowl, sprinkle yeast and 1/4 teaspoon of the sugar over water let stand for 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in 2 cups flour to make a soft dough. Cover, let rest for 10 minutes. On a lightly floured surface, knead for 8 to 10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough in a greased bowl turn to coat surface. Cover and refrigerate. Shape remaining dough into twelve 2-inch balls. Place in a greased 9 x 1 1/2 -inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled, about 55 minutes.

Bake in a preheated 375° oven for25 to 30 minutes or until browned. Brush tops with butter. Cool on a wire rack. To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.

Nutritional Facts:

Serves: 24
Total Calories: 160
Calories from Fat: 39

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