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Rich Light Rolls

2 pkgs. HODGSON MILL ACTIVE DRY YEAST
1/2 c warm water, 100 - 110 degrees F. 
1 c milk, scalded 
1/2 c sugar 
1/2 c butter
2 tsp salt 
5 to 5 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR
3 eggs, beaten 
vegetable oil to coat 1 large bowl and several baking sheets

Add yeast to 1/2 cup warm water and let stand for 10 minutes.

Combine scalded milk, sugar, butter, and salt; cool to lukewarm. Stir in 2 cups flour and mix well (you may use a mixer). Add yeast mixture and eggs, mix well. Add remaining flour to make a soft dough. Knead the dough until it becomes smooth and satiny, 10 minutes by hand or 5 minutes in an electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp towel and place out of drafts. Allow to rise in a warm, draft-free place until doubled, approximately 2 hours.

Turn dough onto lightly floured surface and roll into 1-inch balls, or your favorite shape, and arrange on prepared baking sheets. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour.

Preheat oven to 375 degrees F. Bake 10 minutes, or until rolls are lightly browned.

Makes 36 rolls. Each roll: 107 calories; less than 1 g. dietary fiber; 17 g. carbohydrates; 3 g. protein; 3 g. fat; 1 g. saturated fat; 23 mg. cholesterol; 152 mg. sodium; 41 mg. potassium; 15 mg. calcium.