Dinner Rolls

4 to 4 1/2 c. flour
1 T. dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 t. salt
2 eggs

In a large mixing bowl combine 2 c. flour and the yeast.  In a saucepan heat milk, sugar, butter, and salt until just warm (115° to 120°) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can mix in with a a spoon.  Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in a warm place until double (about 1 hour).

Punch down; divide dough in half.  Cover; let rest 10 minutes.  Shape into desired rolls (normal rolls, crescents, clover-leaves, etc.).  Cover; let rise until nearly double (about 30 minutes).  Bake at 375° for 12 to 15 minutes or until done.  Makes 2 to 2 1/2 dozen.

(Who knew fresh bread could be so simple?)