2 packages active dry yeast
1/2 cup warm water
1/3 cup sugar
3/4 cup warm milk (105 degrees)
1tsp salt
1/4 cup butter, softened
5 to 5 1/2 cup all purpose flour
2 eggs
melted butter

Sprinkle yeast over water in large bowl. Add 1TBS of the sugar. Let stand until yeast is soft , about 5 min.

Add remaining sugar, milk, salt and butter.

Mix in 2 1/2 cups of flour, beat until smooth and elastic, about 5 min. Beat in eggs on at a time. Then stir in about 2 cups more flour to make soft dough.

Turn dough on onto a work surface sprinkled with some for the remaining flour. Knead until dough is smooth and satiny and small bubbles for just under the surface, 8 to 10 min, adding only enough flour to keep the dough from sticking.

Put dough in a greased bowl, covered with plastic wrap and a towel. Let rise in a warm place until doubled in bulk, about 1 hour, or refrigerate 6 to 8 hours.

Punch dough down. Knead into smooth ball, cover with inverted bowl and let rest for 10 min. Lightly flour work surface with remaining flour and shape dough into any style you want.

Cover rolls with plastic wrap and towel and let rise in a warm place until almost doubled, 30-45 min (l hour if dough was refrigerated). Preheat oven to 400 degrees.

Brush rolls lightly with melted butter. Bake until golden brown, 12-15 min. Makes 2 doz rolls.