From Paulette Vickery's Recipe Collection

Yeast Rolls

breads

1 cup milk, scalded
1/4 cup butter
1/4 cup sugar
1 teaspoon salt
2 pkg active dry yeast
1/4 cup warm water
3 tablespoon sugar
3 each eggs, beaten
5 cup flour

Combine scalded milk, butter, sugar and salt. Cool until luke warm. Dissolve 3 T sugar in 1/4 cup warm water. Add yeast and let stand 5 minutes, or until yeast proofs. Yeast mixture will be foamy on top when ready. Add yeast to milk mixture. Add eggs and 2 1/2 cups flour and mix well. Add remaining flour. Turn dough on to floured bread board. Knead 10 minutes. Sprinkle small amount of flour on board during kneading if dough sticks to surface. When kneading is finished dough should be smooth and slightly elastic. Form into ball and place in large greased bowl, turning once to grease entire surface. Cover and set in warm place. Let rise until double, about 1 1/2 hours. Return dough to bread board and let rest 10 minutes. Shape and place ingreased muffin tins or greased cookie sheet. Let rise again for 1 hour. Bake at 400 degrees 15 minutes.

Yield: 36 servings




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