BASIC ROLL DOUGH

Sift 6 cups of flour and ⅔ c. instant powdered milk into a large bowl. 

In another large mixing bowl combine:

2 T. dry yeast

¼ c. sugar

1 t. Salt

Beat 3 eggs lightly and set aside.

Heat 2 ½ c. water and ¼ c. butter or margarine to 115-120 degrees. 

Add to yeast mixture. Mix well.  Add eggs. Add 3 cups of the flour-milk mixture. 

Beat with an electric mixer until smooth. 

Add remaining flour mixture, then add 1-2 cups more flour until dough is sticky but smooth.

Turn out dough on floured surface and knead 3-4minutes. You may have to add additional flour.

Put dough into greased bowl. Let rise until double in bulk (45 min- 1 hour)

This dough is good for any type of roll. For light donuts, keep the dough soft, not stiff.

Shape rolls- let rise 15 minutes. Bake at 375* for 10-15 min