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PdfDissolve salt and sugar in milk while still hot.
When milk has cooled, soften yeast in very warm water, then add milk—stir, then add beaten eggs and melted butter.
Beat with beaters until well-blended.
Then add 3 to 4 cups flour and beat until smooth.
Then add enough flour (usually takes about another 3 to 4 cups) gradually until dough is almost too stiff to beat.
Beat until smooth and well mixed. Dough will be sticky.
Cover and keep in warm place until doubled in bulk, takes about 50 to 60 minutes.
Punch down and make into rolls.
Butter pan and dip inside of roll in melted butter then fold and put on baking sheet lightly greased with Crisco.
Let rise again (about 30 minutes).
Bake at 375 F for 15-20 minutes or until browned.