These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls.   3½ hours 30 min prep 4-5 dozen 2 (1/4 ounce) packages dry yeast 1 teaspoon sugar 1 cup lukewarm water 2 cups scalded milk (cooled to lukewarm) 2/3 cup melted butter 3/4 cup sugar 2 1/2 teaspoons salt 2 eggs (beaten) 9 cups flour 1. Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes. 2. Add the lukewarm milk, butter, sugar, and salt; mix well. 3. Add 4 cups of the flour and mix well. 4. Add the beaten eggs and mix well. 5. Add the last of the flour adding only enough to get a soft dough (probably will need most of it). 6. Place on floured board and knead for about 3 minutes. 7. Place in a greased bowl and rise once--about 1-1 1/2 hours. 8. Make rolls and place on a greased pan. 9. Rise till rounded in pan--about 1 hour--don't over-rise. 10. Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil. 11. CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.