Rolls

2 cups water
1 cube butter
3 eggs (room temp)
3/4 c. sugar
1T salt
1 c. milk
6 c. flour
2 T yeast

Proof yeast (Disolve yeast into 1 cup warm water and add pinch of sugar). Add remaining 1 cup of water to the above ingredients and mix for 5 mins.

Add 5 c. flour (add more or less to make the dough elastic after the second mixing - see below)

Mix for 5 mins. Raise one time. Punch down after double. Shape into rolls (a little larger than golf ball sized). Let rise until double (about 1 hour).

Bake 355 for 15 mins (or until slightly brown on top).

Makes about 4 dozen sfotball sized rolls.