• 2 packages quick-rise yeast
  • 1 cup warm water (105 °F.)
  • 1 1/2 cups milk, scalded
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 stick unsalted butter, softened
  • 5 1/2 cups all-purpose flour
 Dissolve the yeast in the water in mixer bowl with dough hook.  (Or in food processor) Add the milk, sugar, salt, eggs, butter and 2 1/2 cups flour  Mix for 1 minute, scraping the sides of the bowl.  Add the remaining flour and mix until smooth.Cover the bowl and let rise in a warm place until doubled.  (If made in food processor, put batter into a greased bowl or zip-top plastic bag.)Allow to double.Stir down with a wooden spoon and then spoon into well-greased muffin tins.Let rise until doubled.  Bake in a preheated 350 °F. oven for 25 to 30 minutes.Allow to cool for 5 minutes before removing from the tins.Serve warm.Makes 18 large rolls.