Mimi's Rolls

These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls.

• Ready In: 3 hrs 30 mins
• Yields: 4-5 dozen

Ingredients

• 2 (1/4ounce) packages dry yeast
• 1  teaspoon sugar
• 1  cup  lukewarm water
• 2  cups  scalded milk (cooled to lukewarm)
• 2⁄3 cup  melted butter
• 3⁄4 cup sugar
• 2 1⁄2 teaspoons salt
• 2  eggs (beaten)
• 9  cups flour

Directions

1. Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
2. Add the lukewarm milk, butter, sugar, and salt; mix well.
3. Add 4 cups of the flour and mix well.
4. Add the beaten eggs and mix well.
5. Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
6. Place on floured board and knead for about 3 minutes.
7. Place in a greased bowl and rise once--about 1-1 1/2 hours.
8. Make rolls and place on a greased pan.
9. Rise till rounded in pan--about 1 hour--don't over-rise.
10. Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil.
11. CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.