Scald milk

Add sugar and salt to milk and then cool to Lukewarm

Dissolve yeast in warm, not hot water; add to lukewarm milk mixture

Add 3 cups flour and stir until smooth

Add eggs and softened margarine or butter; beat until smooth

Gradually add remaining flour mixing well after each addition.

Turn dough out onto lightly floured board

Knead until smooth and elastic, approx 10min

Place in greased bowl.

Cover and let rise in warm place, free from draft, until doubled in bulk. About 11/2 to 2 hours

Punch down

Let rise again until doubled, about another 35-45min

Punch down and turn out onto board

Cover dough and let rest 15min

Roll dough 1/4in thick. Cut with biscuit cutter

Cover and let rise in warm place for 15-20 min

Brush with melted margarine or butter

Place close together on greased pan.

Bake 425°F 12-15min

Remove from oven and brush with margarine or butter