FRESH YEAST  3 ounces
WATER - cold water  2# 8 ounces
 DRY MILK  4 ounces
 SALT  1.5 ounces
 SUGAR  6 ounces
 BUTTER - softened  8 ounces
 EGGS  8 ounces

MIXING: Straight Dough Mixing Method

1) In a Hobart bowl, place in the yeast and water and dissolve with your hand, then mix in the dry milk. Top with the flour, salt, sugar, butter and eggs.
2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for 7 minutes.
3) Place the dough in a lightly oiled bowl, and allow to rise for 1 hour. Covered.
4) Punch-down, and scale into 1.75 to 2 ounce pieces (this makes a nice sized dinner roll).
5) Round each piece of dough, and allow them to "bench rest" on a floured bench for 20 minutes, covered. Then shape these rounds into many forms. Example: Vienna rolls, Knot rolls, Parker House rolls, Cloverleaf rolls, Club rolls, and Butterflake rolls, etc. Egg wash, and place on a parchment lined sheetpan.
6) Proof until doubled in size (30-45 minutes).
7) Bake @ 400 degrees.