This recipe is for Michelle who requested the Roll recipe in the old 4-H Breads project manual. As a retired 4-H Extension Agent, I can attest to this recipe's delicious results. I have saved this old 4-H project book for several years.

Basic 4-H Sweet Roll Dough

2 cups milk
2 t. salt
2 pkgs active dry yeast
1/2 cup warm water
1/2-1 cup sugar
1/2 cup melted butter
2-4 eggs
about 8-10 cups flour

Scald milk and pour over salt & sugar in mixing bowl. Cool to lukewarm. Soften yeast in the warm water. To the milk, add the softened yeast and enough flour (about 4 cups) to make a medium thick batter. Beat thoroughly. Add melted butter & eggs, beat well. Add enough flour to make a soft dough which can be handled easily. Sprinkle a little flour onto a bread board and turn dough onto board. Knead the dough until smooth and elastic (about 8-10 minutes). Place dough in a lightly greased bowl. Turn dough ball over to grease top. Cover and let rise until doubled in bulk. Punch down and let rise again. Shape into rolls and place in greased pans. Cover. Let rise until doubled in volume. Bake rolls in moderately hot oven (375 degrees F) for 10 minutes, then finish baking at 350 degrees F. until golden brown. Remove from baking pan and cook on rack brushing tops with melted butter.

Makes approximately 3 dozen rolls.