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1 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. melted oleo
1/2 c. warm water
2 pkg. active dry yeast
2 eggs, beaten
5 1/4 c. unsifted flour (plain)

Scald milk; stir in sugar, salt and oleo. Cool to lukewarm. Measure
warm water into large warm bowl; sprinkle or crumble in yeast and
stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups
flour. Beat until smooth. Stir in enough remaining flour to make
soft dough. Turn out onto lightly floured board. Knead until smooth
and elastic, 8 or 10 minutes. Place in greased bowl, turning to
grease top. Cover and let rise in warm place, free from draft, until
double in bulk, about 30 minutes. Punch down. Turn out on lightly
floured board; cut in desired shapes. Put in greased pans; let rise
again until double in bulk. Bake until golden brown at 400 degrees.

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