Basic Yeast Rolls

• 1/2 c. margarine
• 2 tsp. salt
• 1 c. milk
• 1/2 c. sugar
• 2 cakes yeast or pkg.
• 1/2 c. warm water (110~)
• 6 to 7 c. flour
• 4 eggs, beaten

1. Scald milk; add margarine, sugar and salt.
2. Soften yeast in warm water.
3. Add to the cooled milk mixture.
4. Add beaten eggs and 2 cups of the flour (which may be whole wheat) and beat with mixer.
5. Add remaining flour gradually, stirring by hand to get the feel of the stiffness of the dough.
6. When stiff, turn onto a board that has been floured and knead until it loses its stickiness. Turn into a large greased bowl or kettle and turn so exposed top has grease covering.
7. Cover and let rise until double in bulk; punch down, let rest a few minutes and form according to the desired use.
8. If a coffee cake or sweet roll is desired, more butter may be rolled into the dough as you fold the dough and roll.
9. One third of dough will give you a dozen large dinner rolls or a larger coffee ring.

margarine, salt, milk, sugar, cakes yeast, warm water, flour, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669883 (may not work)