1/4 c. warm water (110-115)
2 pkg. active dry yeast
1 c. milk
1 c. butter
1 c. sugar
1/2 tsp. salt
6-6 1/2 c. all purpose flour
2 Tblsp. butter, melted
Stir together the warm water and yeast; set aside.
In a medium saucepan, heat and stir milk, 1 c. butter, sugar and salt just until warm (120-130) and butter almost melts.
In a very large bowl,combine milk mixture, yeast mixture and eggs. Stir in 4-1/2 c. flour.
Cover and let rise in a warm place until nearly double.
Stir dough down.Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and
elastic. (3-5 min.)
Cover and let rest for 10 minutes(dough will be soft).
Brush three 9 inch round baking pans with
some of the melted butter; set aside.
On a lightly floured surface, roll dough to about
1/2 inch thickness.
Using a 2-1/2 inch round cutter, cut dough into about 30 rounds, re-rolling dough as necessary.
Brush rounds with remaining melted butter.
Fold each round nearly in half, buttered side inside, so that the top slightly over-laps the bottom.
Divide rolls evenly among pans. Cover; let rise in a warm place until almost double (about 45 min).
Bake at 350 degrees for about 20 min. or until golden.
Invert onto wire racks to cool.