1 pkg. dry yeast
¼ cup warm water
2 eggs, plus enough scalded and cooled milk to make 2 cups liquid
½ cup melted butter
1 ½ tsp. salt
½ cup sugar
6 cups regular flour
Dissolve yeast in warm water. Add eggs, milk, butter, salt, and sugar, stir until well blended. Add 3 cups of the flour, beat until well blended, then add enough of the rest of the flour to make a stiff dough.
Turn out onto floured board, knead 5-7 minutes, place in a well-buttered bowl and let rise until almost doubled (1 ½-2 hours).
Punch down, divide dough into 4 parts. Each part will make about 6 rolls. Shape them as: clover leaf (3 balls in each section of a muffin tin), snail (make snakes and roll up), figure eights, braids, bow knots, etc.
Let rise until doubled, bake in 425 oven for 10 minutes.
For especially tender crust, brush tops with melted butter before baking; for crisper crust brush tops with milk or with 1 egg beaten with 1 tbl. milk.