Williamsburg Buns

• 1 cup milk
• 12 cup melted butter
• 2 teaspoons salt
• 12 cup sugar
• 2 compressed yeast cakes
• 14 cup warm water
• 3 beaten eggs
• 4 12 cups flour
• 1 teaspoon nutmeg
• 1 teaspoon mace
• 1 wineglass sherry wine

1. Scald the milk, add the melted butter, salt, and sugar.
2. Cool to lukewarm.
3. Add yeast cakes which have been dissolved in the warm water.
4. Add eggs to liquids, then beat in well the flour, nutmeg, mace, and sherry.
5. Let the dough rise until double in bulk, turn it out and knead lightly.
6. Fill greased muffin tins two-thirds full and let rise until light (about 20 minutes).
7. Brush with melted butter and bake in a moderately hot oven (375 F.) about 20 minutes.

milk, butter, salt, sugar, yeast cakes, water, eggs, flour, nutmeg, mace, sherry wine

Taken from www.food.com/recipe/williamsburg-buns-416548 (may not work)