Ingredients
6-1/2 C. flour
2 pkg. yeast
1-1/2 C. milk
3/4 C. butter or margarine
1/2 C. brown sugar
1/2 tsp. salt
5 eggs
Directions
In a large mixer bowl combine 3 cups of the flour and yeast. In a medium sauce pan heat milk, butter, sugar, and salt just til warm (115-120) and butter is almost melted, stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on high speed 3 minutes. Stir in remaining flour to make a soft dough.
Place in greased bowl; grease top of dough lightly. Cover, let rise in warm place until double (1 – 1-1/2 hrs.). Stir dough down (it will be sticky). Divide into thirds (1 pound each). Place each in plastic bag; tie, leaving ample space for expansion. Chill 2-24 hours.
To freeze dough: After dividing, wrap in foil (moisture and vapor-proof wrap) seal, label, and freeze up to 3 months. To use, thaw overnight in refrigerator.
