Best Ever Yeast Rolls -- from Mother

1 stick of butter
3/4 C sugar
4 tsp salt
3 pkg (TBSP) yeast
1 Tbsp sugar
1/2 C warm water
2 eggs
1 can evaporated milk (large)
8 to 9 C flour

slice butter and put in a large mixing bowl with 3/4 C sugar and salt.  In another bowl, mix yeast, one Tbsp sugar and warm water.  Mix milk and 1 C water in pan and scald.  Mix scalded  milk with butter and sugar mixture; stir until cooled.  Stir eggs in one at a time.  Stir one or two cups of flour and then yeast mixing well.  Add remaining flour, one cup at a  time, mixing well.  When dough is too thick to use a bread spoon, turn out onto floured surface.  Knead 5 minutes. Place into oiled bowl.  Cover tightly and refridgerate.

When ready to use remove and make into rolls or loaf. Allow to rise to double size.  Bake @ 350* for 15 to 20 minutes for rolls and 30 to 40 minutes for loaf.