Yeast mixture:

 1/2 C. warm water, for yeast

 1 T. sugar, for yeast

 6 packages dry yeast (2 1/4 t. each)

Dry mixture:

17 C. flour (5 lbs.)

4 t. salt

3 C. sugar

Wet mixture:

12 eggs

3 C. evaporated milk, scalded

1 1/2 C. butter, melted

For Yeast Mixture:
Mix together the warm water, sugar and yeast. Let the yeast dissolve. Stir and add to flour mixture.

To make bread, mix together dry ingredients. Add to the rest of the wet ingredients in a very large mixing bowl. Add prepared yeast. Knead, continuing until it because dry, slightly sticky and springy. (Springing back when pushed down.)

With hands only slightly wet with warm water, knead again until hands are dry. Fold dough over, sprinkle with very little flour. Cover and let rise in a warm place away from drafts of any kind.

For Bread:
Let rise for about 2 hours. Knead and let rise again for about 1 hour. Shape into buns by tying small strips of the dough into a knot. Let rise for about 1 hour. Bake at 325°F. for about 20 minutes (second and bottom racks). Mix together 1 egg white to 2 1/2 tablespoons water and brush on each bun before baking.

Yield: About 72 rolls