Mindy Haycock

2 T. yeast
1 c. sugar
½ c. water (110 degrees)
6 eggs beaten
1 c. butter
1 ½ tsp. salt
1 ½ c. milk
8-9 c. flour
½ c. butter

Combine yeast and water. Let stand 5 minutes until foams and then stir down. Melt butter in pan, add milk immediately and remove from heat. Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make Soft Dough. Let rise until doubled (1 1/2-2 hrs) Turn dough out on to floured surface. Divide into 4 pieces. Roll each piece into a 12" - 14" circle. Brush with melted butter. Cut into 16 pieces. Roll loosely from large end. Place on cookie sheets very close. Cover with saran wrap and freeze. After frozen solid, transfer to a plastic freezer bag. 3 - 4 hrs before serving, put on greased cookie sheet. Let rise until double. Bake at 375* for 10-12 minutes.

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